CAULIFLOWER TABBOULEH

GRAIN-FREE TABBOULEH? Sounds like an oxymoron but this recipe eliminates the traditional bulgar wheat and replaces it with protein and vitamin-rich cauliflower!  Each refreshing bite of mint, jalapeño and sweet-tangy pomegranate combine with the cinnamon and cumin for a an exquisitely delicious taste.   This entire recipe may be made the day before. 

 

by Carrie Paul (Adapted froM Kitchen Matters)

Serves 6-8

Ingredients:

  • 1 head cauliflower, cut into florets
  • Pinch of kosher salt for cooking cauliflower
  • ¾ cup diced celery, about 3-4 stalks
  • ½ cup finely diced red onion
  • 1 small garlic clove, finely chopped
  • 1 small jalapeño, finely chopped, optional
  • ½ cup chopped parsley leaves
  • 3 Tbsp. chopped fresh mint leaves
  • ¼ cup plus 2 Tbsp. fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 large pomegranate, seeds only, approximately 1 cup

 

 Directions:

  1. Place cauliflower in steamer with a pinch of salt and steam for 3-4 minutes.  Then, immediately transfer to ice water bath.

  2. Once cooled and dried, shred cauliflower in food processor with grater attachment.  Transfer to a serving bowl.

  3. Stir in remaining ingredients and toss to combine.  Add salt and pepper to taste.

 

Do ahead:  Prepare recipe, EXCEPT store pomegranates separately to eliminate possible pomegranate “bleeding”.  Store covered in refrigerator.

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