So this whole grain-free thing has been tremendously eye-opening.
I’m learning a lot, but you know what my #1 take-away is so far?
That cauliflower is the world’s most diverse food!
Seriously. You can mash it instead of potatoes, you can make it into pizza crust, and you can turn it into “rice”.
You can even sub it for bulgar in a totally grain-free and even raw tabouleh salad.
I made this recipe up last Friday, and we devoured it over Shabbat. I’ve already been asked to make it again!
It was delicious, simple to make, and guilt- (and grain-) free.
(By the way, the crackers in that picture are the delicious grain-free crackers I linked to in this post. They were quite easy to make and super yum!)
- 1 head of cauliflower, cleaned and cut into pieces
- 2 T olive oil
- 3 T lemon juice
- 1/4 cup packed chopped mint cilantro
- 1/4 cup packed chopped fresh mint
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 2 T diced red onion, optional
- salt & pepper to taste
- chickpeas, chopped bell peppers, sunflower seeds – all options to fill out your tabouleh if you want it for a main dish rather than a side salad
- Place chopped cauliflower in the bowl of food processor and, using the S-blade, process until finely chopped – like the size of a grain of rice. You will probably need to do two or three batches to get the whole head finely chopped.
- Throw the cilantro and mint in with the last batch of cauliflower.
- Transfer to large mixing bowl and add olive oil, and lemon juice. Taste to adjust, then add in salt & pepper.
- If you will be eating it within the next few hours, add in the veggies, toss well and chill until ready to serve.
- If you aren’t serving it until the next day, I’d leave the cucumbers and tomatoes out until just before serving.
Have you experimented with cauliflower? What’s your favorite way to prepare it?