Cauliflower Tabbouleh

The hostess of our picnic is the amazing Louise from Months of Edible Creations.  If you have not been to her site, you honestly must get over there.  It is unique and fascinating and lots of fun.  Just click here.

Join us on an annual picnic.  Each participant has a letter from A-Z and she cooks something for the picnic starting with her letter.  I chose the letter C.  C  is probably the best letter.  You have chocolate, candy, cookies, cakes, crab, carrots, cheese, ……you see what I am saying.  What do you think I chose?  CAULIFLOWER.  

I do understand you might be happier if I had brought dessert like a caramel cake or a cheese cake.  I hope you will like my cauliflower instead.  I made a cauliflower tabbouleh.

“This is a Tabbouleh (Arabic: تبولة‎ tabūlah; also tabouleh or tab(b)ouli) is a Levantine Arab salad traditionally made of bulgur, tomato,and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.^] Traditionally served as part of a mezze in the Arab world, it was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in the United States.”  Wikipedia

My first problem was — how to spell tabbouleh.  Fortunately, I found several ways so if I make a mistake, just assume, I did in purposely.  This reminds me of a girl who had great difficult spelling.  One day, she spelled the same word, in a piece of writing, 4 different ways.  I decided to discuss it with  her.  I pointed out her four different spellings.  She happily smiled and told me, “I figured if I spell it in different ways, at least one of them would be right.”  It didn’t work for her.  Not one of the words was correct.  This girl was extremely bright  and I am sharing this to disprove any thinking that weak spellers are poor students.  This woman is now a teacher and doing beautifully.

I love raw cauliflower.  It almost seems wrong to cook it.  Take a crisp bite and it is yummy.  This tabbouleh is filled with this goodness.  On our picnic, be careful not to let the little pieces fall on the ground.

Cauliflower Tabbouleh adapted from Eating Bird Food, a brand new blog to me and one, I am happy to have found.  If you have a moment, stop over and introduce yourself.

• 1 medium head white cauliflower
• 2 tablespoons fresh parsley
• 1/2 red onion, diced
• 20 cherry tomatoes, chopped
• 1 tablespoon  olive oil
• 1/8 cup fresh lemon juice
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground pepper, or to taste

1. Cut the cauliflower to remove the stem and the chop into pieces small enough to fit into your food processor.
2. Place the cauliflower, parsley, onion and garlic in a food processor. Pulse until the cauliflower pieces are the size of a grain (like bulgur). Place the mixture in a large bowl.
3. Add the remaining ingredients and toss to mix. Serve chilled or room temperature. Store covered in the fridge for up to one week.

I’m going on a picnic and we are bringing:

A - Artichokes Steamed and Dressed with Mayonnaise
B - Baked Beans
C - Cauliflower Tabbouleh

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