Traditional tabbouleh is a Middle Eastern hot weather favorite that is made with lots of fresh parsley, tomatoes, cucumbers and bulgher. It is as healthy as it is delicious with is tangy lemony dressing. Since bulgher wheat is not gluten free, I substituted riced cauliflower ( for instructions scroll down) in this old family recipe which looks just like cous cous.
It never ceases to amaze me how itneresting cauliflower tastes in so many different types of recipes, and doesn't really taste like cauliflower. This summer salad is light, low calorie, gluten free, vegan and low carb, making it a perfect salad for your next BBQ or family meal. Try it , you'll like it.
If the idea of raw cauliflower seems foreign to you, think about the veggies on a vegetable and dip tray. Raw broccoli or raw cauliflower are often included. They taste great raw!
However, if you prefer, you can make this recipe and then sautee the mixture in a skillet that has been sprayed with olive oil spray and toast it for a few minutes until the cauliflower becomes cooked. It will be more like a a hot cous cous dish , but still delicious!
How to Rice the Cauliflower
Break washed cauliflower into flowerettes
Place flowerettes in food processor with metal blade ( may have to do 2 batches)
Do not over process; only takes a few quick on /off blasts
Directions:
Rice the cauliflower ( Put cauliflower flowerettes in the processor with steel blade and whiz quickly 2 times till it looks like rice . It takes only a second) Do not over process. one or two quick blasts
Mix cauliflower with remainder of ingredients and toss.. allow to marinate and sit for at least 1/2 hour before eating.
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