23 February 2018

Cauliflower and bulgar tabouleh


Add this to your not-salad-desk-lunch recipes. So refreshing and filling, and by soaking the cauliflower, it is highly digestible (if you know what I mean).

Cauliflower-Bulgar Tabouleh

Serves 2 as a meal, 4 as a side

1/2 cup bulgar wheat
1/2 cup cauliflower "rice" (about half of a medium head of cauliflower, run through the blender until it looks like the bulgar)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
juice and zest of 1/2 lemon
1 small tomato, chopped
2 tablespoons diced cucumber
1 bunch fresh parsley, minced (about 1 cup once minced)
3 scallions, thinly sliced
2 tablespoons chopped almonds (I like smoked)
salt and black pepper to taste
extra virgin olive oil

In a heat-proof container, place the bulgar, cauliflower, cumin, garlic powder, and about 1/2 teaspoon salt. Add 1 cup hot water, give it a stir, and leave it on the counter for about an hour, or until all liquid is absorbed.  Then, add the lemon juice and zest and all remaining ingredients listed, from tomato through almonds.  Taste for seasoning and and salt and pepper if necessary, then drizzle a generous stream of olive oil on top and eat.