The classic Middle Eastern salad known as tabbouleh gets a makeover with the addition of grated cauliflower. For a pop of color, we use purple cauliflower, although white would also be delicious. Serve this beautiful salad alongside grilled lamb or chicken, or on its own as a meatless entrée.
- 1 cup (6 oz./185 g) bulgur
- 1 small head purple cauliflower, trimmed
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 1 bunch green onions, white and light green portions, thinly sliced
- 1/2 cup (1/2 oz./15 g) fresh mint, finely chopped
- 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves, finely chopped
- 1 cucumber, peeled and finely diced
- Juice of 2 lemons
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
Cook the bulgur according to the package instructions. Drain any excess water, if necessary.
Using the large holes of a box grater, grate the cauliflower into a large bowl. Add the bulgur, cherry tomatoes, green onions, mint, parsley and cucumber and toss to combine. Add the lemon juice and olive oil, season with salt and pepper and toss again to combine. Serve at room temperature or refrigerate for up to 24 hours and serve chilled. Serves 6.
Williams Sonoma Test Kitchen