The weather is finally getting warmer in NYC! Just like I don’t totally feel safe packing away my winter coats and boots for good, I’m not totally done with hot soups and slow cooked dishes. BUT, with a few afternoons last week reaching into the 70’s, it definitely feels like time to lighten things up a bit.
Cauliflower is one of the most versatile vegetables I use in the kitchen. Using it to make pizza crust and mashed potatoes, while incredible, is kind of last season. Right? For this recipe, I took a head of cauliflower to the box grater to make the tiniest little cauli-bits you ever did see. And they were a perfect replacement for bulgur wheat!
The tabbouleh turned out so well that I am excited to experiment with other shredded cauliflower salads. Up next will likely be a cauliflower “couscous” salad with celery, pecans, dried cranberries, and a honey citrus dressing… BUT FIRST:
Cauliflower finds another new life replacing bulgur wheat in this classic Mediterranean salad. Time to rest in the fridge is critical so that lemon and herb flavors sink deep into the cauliflower. Every bite tastes light and fresh!
1 head cauliflower, grated
1 large beefsteak tomato, cored, seeded, and diced small
1 english cucumber, seeded, peeled, and diced small
5-7 green onions, chopped
1 large handful fresh parsley, minced
1 small handful fresh mint, minced
¼ cup fresh lemon juice
½ cup olive oil
2 teaspoons salt
1 teaspoon black pepper
Combine cauliflower, tomato, cucumber, green onions, parsley, and mint in a large mixing bowl. Set aside. In a small blender, combine lemon juice, olive oil, salt, and pepper until the consistency of a fresh vinaigrette. Drizzle vinaigrette over vegetables and toss. Refrigerate for at least 1 hour before serving to allow the flavors to marry.