Everyday Dorie: Cauliflower Tabbouleh

January 28, 2022 at 5:44 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 3 Comments
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cauliflower tabbouleh

Cauliflower– it’s so hot right now. Turns out that something once viewed as boring, pale and bland has the “caulipower” to transform itself into pizza crust, rice, tots, and a cream sauce substitute. No longer do we over-steam and under-season hacked up crumbly florets and toss them in melted butter so we can sadly choke them down; we gleefully and wildly slather cauliflower with every spice and paste we can get our hands on and roast it whole (one of my favorite ways to prepare it, btw) or deep fry it in nugget-form and drench it in delicious sauce. We even eat the leaves, which just a few years ago were generally regarded as trash. And now we make Cauliflower Tabbouleh out of it! I joke. I eat tons of cauliflower, and have nothing but supreme veggie respect for it. In fact, two weeks ago I got my teeth whitened and it sustained me for four days in a row, in the forms of pureed cauliflower-potato soup and cauliflower cheese pasta.

Back to the matter at hand…when I think of tabbouleh, I think of a salad that’s very heavy on the chopped herbs, with a little tomato and bulgur mixed through. An herb salad really, rather than a grain salad. This one of Dorie’s is definitely cauliflower-based– the cauliflower this time standing in for bulgur– but there’s room to mess around with ratios, mix-ins and seasonings if you’d like. I stuck pretty much to Dorie’s suggestion of chickpeas, raisins, almonds, mint and parsley mixed into grated cauliflower and tossed up in a lemony dressing. I made a nice big bowl of the stuff, and it was a good lunch for a couple of days.

Dorie recommends tasting the salad after it’s assembled to adjust the seasoning and then letting the salad sit for an hour or more before plating it up. I tasted mine yet again after it rested, as I find I usually like a little fresh lemon squeeze and olive oil drizzle right before serving.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.


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  1. The “caulipower” description is spot on, when there is no other vegetable that’d take its place. We’ve made the dish with similar ingredients. A splash of lemon juice is all it needs to make it bright and fresh again; I like it a lot.

  2. I loved all your cauliflower references haha…you were right on! Cauliflower everything haha! Yours looks amazing!

  3. This was a tasty salad. You are right that cauliflower is hot and every where.

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