Cauliflower Tabbouleh

Yield:4 servings

Dorie Greenspan’s Cauliflower Tabbouleh is a grain free version of the most popular Mediterranean salads. She uses grated cauliflower instead of bulgur.

Ingredients

• 1 head cauliflower; Ulrike about 550 grams
• 155 grams chickpeas, cooked, drained and patted dry
• 32 grams almonds, finely chopped, unblanched
• 10 grams fresh mint, finely chopped
• 10 grams parsley or cilantro, finely chopped fresh; Ulrike: parsley
• 40 grams raisins, moist and plump °
• 1–2 lemons
• Sea salt
• Pepper, freshly ground
• 1 tablesp. extra-virgin olive oil, or more to taste

Method

1. Remove the green leaves from the cauliflower. Cut it in half from top to bottom and then crosswise into quarters. Grate with the largest holes on a box grater. Put the cauliflower into a big bowl.
2. Add the chickpeas, almonds, herbs, and raisins. Finely grate the zest of one lemon over the tabbouleh and then squeeze in the juice, tossing the salad lightly with a fork. Season with salt and pepper, drizzle over the olive oil and toss to incorporate. Taste the salad and see if you’d like more salt, pepper, lemon zest, juice and/or oil. I usually use the zest and juice of one and a half lemons and two tablespoons olive oil, but lemons vary in size and tartness.
3. Serve the salad or, preferably, cover it tightly and refrigerate it for at least an hour.

° Put dried raisins in a bowl of hot tap water and set them aside to soak. When you’re ready for them, drain and pat dry.
total time: 1 hour 20 minutes
preparation time: 20 Minuten