Sunday, 19 October 2014

Cauliflower Tabouleh

Hands up anyone who doesn't love Middle Eastern food?! We are huge fans in our family - the flavours are so rich and vibrant, and there are so many delicious options available... one of my favourites has always been the classic Tabouleh, with its fresh clean parsley flavour. It is a great accompaniment to the main meal, and it is also ridiculously healthy and full of goodness!

The only downside to my favourite side is that is is traditionally made with bulgur wheat which is very much off limits for those of us with gluten intolerance issues. So, in true Keeping It Real style, we modified the recipe and came up with this oh-so-delicious variation. It is a great one to keep in the fridge, so don't be worried that this makes a relatively large batch. 

You will only need a handful of simple ingredients, and not much time at all, and you will be ready to rock. 

With this batch of Tabouleh I made a Middle Eastern 'tasting bowl' with 'falafels' (made with broccoli and cauliflower instead of chickpeas), drizzled with Tahini sauce, and served with a whole heap of tasty little bites such as black olives, beetrrot dip, shredded lettuce, shredded carrot, tomato, jalapenos...the options are endless. Basically, we were aiming for a deconstructed type of kebab. So yummy! I will pop up the rest of the recipe for the tasting bowl tomorrow. Here is a picture to get your taste buds working though!

Tabouleh recipe as follows:

Cauliflower Tabouleh

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

2 cups fresh parsley, finely chopped
1 cup cauliflower rice
1 tomato, finely diced
1/2 an onion (red, white, or a combination of both), 
2 tbsp olive oil
juice of 1 lemon
salt and pepper to taste

1. Prepare the ingredients - either use a knife to finely chop the parsley, or if you are feeling like making the job super simple pop it in a mini blender or food processor and pulse a few time until finely chopped. Dice the tomato and onion, add the to the parsley.
2. To make the 'rice', take approximately 1/4 head of cauliflower, and pulse a few times in a food processor or blender. Again, you could just take to it with a knife until finely chopped if you prefer the traditional method, or don't like to make dishes! You have 2 options here - you can either choose to steam or boil very lightly until just softened prior to blitzing it into its rice form, or you can 'rice' it first, then gently cook over medium heat in a frying pan until softened. For this dish, I went with option 1, as it makes a more moisture rich 'rice' which suited the dish well. It really doesn't matter which way you do it though - your choice!
3. Once you have all of the ingredients prepared, simply pop them in a large bowl and mix well to combine (parsley, cauliflower, tomato, onion, olive oil, lemon juice, salt, and pepper. Have a taste, and play around with the ingredients to suit your taste. You may like to add a little more oil, lemon, salt and pepper depending on personal preference.