I have a thing for tabbouleh.
A thing I didn’t realize until I began to write this post.
Cauliflower rice has been a thing for a long time. I’ve been replacing the bulgur in tabbouleh for a long time. Therefore, it was only a matter of time until – strangely enough – I decided Cauliflower Tabbouleh needed to happen.
Despite the fact that I have have three other tabbouleh recipes on this blog – Quinoa Tabbouleh, Tofu Tabbouleh, and Tabbouleh Pasta – I really don’t eat it that often. Not that it isn’t good… I really love it. I just get lazy. However, this is the easiest tabbouleh hack yet. And it’s good. Strange, but good.
I made this salad with half the kitchen packed up, and in less than 10 mins. That’s the very definition of easy. It’s raw, it’s healthy… and it’s good.
Even Vegas approved! Honestly, I thought she’d balk at this one. Maybe she remembered one of the key benefits of parsley? 😉
You should also know that cauliflower is basically a superfood. Here’s why you should be jamming it into your diet too:
- Sulforaphane – Cauliflower contains sulforaphane, a sulfur compound that has been shown to kill cancer stem cells, inhibit the growth of breast cancer cells, and can improve blood pressure and kidney function.
- Anti-Inflammatory – Cauliflower has many anti-inflammatory nutrients, such as indole-3-carbinol.
- Vitamins and Minerals – One serving of cauliflower provides you with 77% of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
- Brain Health – Cauliflower is a great source of choline (something I take daily), a B vitamin known for its role in brain development.
- Detox – Cauliflower has antioxidants, sulfur-containing nutrients, and glucosinolates that support detoxification.
- Digestion – Yes, cruciferous vegetables can give gas… but they also are great source of dietary fiber! Better yet, the aforementioned sulforaphane it possesses can help protect the lining of your stomach (it prevents bacterial overgrowth of Helicobacter pylori in your tummy).
In conclusion, be a good kid this Mother’s Day and eat yer #strangebutgood cauliflower tabbouleh!
P.S. It’s also really great with tempeh on top. I just sliced my tempeh and slathered it with a mix of hummus and apple cider vinegar before placing it under the broiler for ~5 mins. Vegas had hers with chicken… tempeh would really be pushing the envelope.
Cauliflower Tabbouleh Salad
- 1 medium head of cauliflower
- 1 C flat-leaf parsley, chopped
- 2 T shallot, diced
- 1 small clove garlic, minced
- 1 C cherry tomatoes, quartered or halved (depending on size)
- 1 C zucchini, chopped
- ¼ C fresh lemon juice
- 2 T extra-virgin olive oil
- ½-1 tsp fine sea salt
- ¼ tsp black pepper
Trim cauliflower to remove stems; then chop into smaller pieces and place in food processor or high-speed blender. Pulse until the cauliflower pieces turn into “rice.” (This may need to be done in batches, depending on how large your canister is.)
Add parsley, shallot, and garlic into blender and pulse briefly to combine and to chop more finely.
Transfer blender contents to a mixing bowl. Add remaining ingredients and toss to mix. Adjust salt and pepper to taste.
Serve immediately, or store in the fridge for 3-4 days.
Makes 4-5 servings.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Happy Mother’s Day to all the mammas out there!
What’s your favorite way to eat cauliflower?
Are you a tabbouleh fan?