When you grate raw cauliflower florets in a food processor or on a box grater, it takes on the texture of a grain, and it is fun to experiment with ways to use it like one. Here it subs for bulgur in a tantalizing version of a classic Middle Eastern tabbouleh salad, which is packed with aromatic herbs in a lemony cumin dressing. Serve it alongside hummus and pita, with grilled chicken or fish, or as a starter with a stew.
Recipe reprinted from YOU HAVE IT MADE by Ellie Krieger and Quentin Bacon. Copyright © 2016 by Ellie Krieger and Quentin Bacon. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
- 1/2 head cauliflower
- 1 pint grape tomatoes, quartered
- 1/2large English cucumber, seeded and diced (about 2 cups)
- 2 cups chopped fresh Italian parsley leaves
- 1/2 cup diced red onion
- 1/3 cup chopped fresh mint leaves
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 3/4 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cut the cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups. Alternatively, you can cut the cauliflower into florets, removing as much of the stem as possible, and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower for another use.
In a large bowl, toss together the grated cauliflower, tomatoes, cucumber, parsley, onion, and mint leaves.
In a small bowl, whisk together the oil, lemon juice, cumin, lemon zest, salt, and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.
To Refrigerate: The salad will keep in the refrigerator in an airtight container for up to 3 days. Toss well and add additional lemon juice to taste if needed before serving.