Today’s recipe is short and sweet-
The boys are back to school in a few days, and we’re currently battling the elements: labeling school supplies, filling out papers, buying uniforms, doctor appointments- it’s like the holiday season, minus the cheer…
I made a batch of tabbouleh to keep in the fridge for when I’m too burnt out to cook. It’s easy to prepare and keeps your energy levels sustained. Plus, it’s something different to enjoy mid-week, you know?
This version of tabbouleh gets a light and fresh update with nutty cauliflower instead of traditional bulgur wheat. The florets are broken down in the food processor until their shape resembles ‘rice’ (you could also use a box grater). It’s heavily scented with zest lemon zest, fresh mint and juicy summer tomatoes. The almonds, lightly toasted, add the perfect crispy crunch.
PS- many recipes call for raw cauliflower in tabbouleh salads, but I like to roast mine for extra flavor. It only takes about 15 minutes and you can use that time to prep the rest of the salad. This would be great for packed lunches too…
How are things going by you these days? Caught up in the back-to-school/getting organized craze? xoPrint
For the Roasted Cauliflower
- 1 small head of cauliflower
- 2 tbsp. olive oil
- zest of 1 lemon
- coarse salt and freshly ground black pepper
For the Salad
- 1 pint cherry tomatoes, halved
- 1 cup roughly chopped parsley, lightly packed
- 1/4 cup roughly chopped mint
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 garlic clove, smashed
- 3/4 cup slivered almonds
- Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
- Slice the cauliflower in half and remove the thick center core. Roughly chop the florets. Working in batches, add half of the cauliflower to the food processor. Pulse until the cauliflower is broken down and resembles ‘rice’ (alternatively, use a box grater). Transfer to a large bowl and repeat with the remaining cauliflower.
- To the bowl, add the olive oil and lemon zest. Season with salt and pepper and mix well to combine. Spread the cauliflower onto your baking sheet. Roast for about 15 minutes, or until tender.
- Meanwhile, add all of the salad ingredients to another large bowl for serving. Season with salt and pepper and allow the tomatoes and herbs to marinate.
- Remove the cauliflower from the oven and cool on the tray while you toast the almonds.
- Place the almonds in a dry, non-stick pan. Begin to toast over low heat, stirring occasionally. The almonds are ready when light golden brown in color, about 5 minutes or so.
- Remove the garlic clove from the tomato and herb bowl. Add the cauliflower and toss well. Taste, and season with extra salt and pepper, or lemon juice if necessary.
- Chill the tabbouleh in the fridge until ready to serve, or enjoy at room temperature.