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Tabbouleh with a Twist: Raw Cauliflower Tabbouleh

Posted on Feb 9, 2013 by in Active Rain | 0 comments

 Tabbouleh with a Twist: Raw Cauliflower Tabbouleh

When I lived in Boston, MA I had been invited by a Lebanese Family for Dinner, hence I had the pleasure of eating Lebanese Tabbouleh.  Much of what you will see and eat as Tabbouleh in this country has little resemblance to the original or Lebanese Tabbouleh.  Of course there is nothing better than a controversy as to who created the original Tabbouleh? Was it the Lebanese or was it the Israelis? Either way, most people around the world when they hear Tabbouleh think Lebanon.

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To make a fantastic Tabbouleh, the most important tip I can give you is to get the freshest ingredients, especially the flat-leaf parsley or better known as Italian Parsley. So if you want the ultimate meal I suggest for this specific meal you must go to your nearest Farmers Market. The Mint should be equally fresh. If you are not a fan of Mint keep it to the minimum, nevertheless you need to have some in it, augment it by using more Dill & Italian Parsley.  Get firm and still Ripe Tomatoes, ideally I would recommend, that if you can, then get Heirloom Tomatoes or at the minimum organic tomatoes.

Now here comes the Twist instead of using Bulgur you need to make some substitutions and additions.

Get a large head of fresh raw cauliflower about a pound to pound and a half and fresh cucumbers.




1 to 2 lemons (juice of the lemons) and use the lemon zest as well finely choped


Cauliflower (1.5lbs+/-) cut into small florets


1 large English Cucumber or 3-4 Persian Cucumbers (I prefer Persian or Japanese Cucumbers since they are sweeter) half the cucumber & dice into ¼ inch pieces.


Tomato ( one large Heirloom or Organic tomato  ¼ inch diced)


1 to 2 cups of Italian Parsley depending on taste the more traditional you make it the more Parsley needs to be chopped ( at the minimum you need at least 1 cup )


½ cup of finely chopped fresh dill


1 tablespoon of mint leaves finely chopped


3-4 tablespoon of your best first cold pressed extra virgin olive oil you can afford ( like Trader Joe’s Calamata olive oil)

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Sea Salt (again if you can get the best it will make a difference)


I am a firm believer when you make Tabbouleh you should chop the ingredients with a great cutting board and sharp chef’s knives. Never use the food processor. In this variation of the Tabbuleh, I must go against my own advice, since you need to pulse the cauliflower with a good food processor such as a Kitchen Aid or similar machine. Word of caution: if you make it with bulgur I suggest you eat it as you made it. If you use this variation I believe the meal will taste better if you let the flavors blend for at least six to twelve hours. Or overnight would be a great option. All you have to do is mix the ingredients together. And let it rest and let the flavors blend together.

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