Cauliflower tabouleh

I’ve owed you guys this recipe for a while now, but have been working on making the dressing subtle yet still punchy.

I think this version really makes the most of all of the lovely, wholesome ingredients and, yes, everyone will still have their I-can’t-believe-this-is-cauliflower moment.

Although this is far from a traditional tabouleh, the herbs and texture are still what make this salad shine. So don’t skimp on the lemon juice or the greens!

Tips: The tabbouleh also keeps well (in case you have any leftovers). And if you’re in the market for a slightly more traditional take, these bulgur tabouleh wraps are a great easy weeknight meal and another Meatless Monday alternative.

My sojourn is coming to a close and I’ll be back in NY almost as soon as you read this. Already missing the easy family dinners and daily trips to the market and that startling pink light settling over the sea.

Cauliflower tabouleh

You’ll need:

• 1/2 head of large cauliflower (peeled, trimmed)
• 1/3 cup of light red grapes, halved
• 1/4 cup golden raisins, rehydrated (see below)
• 1/2 red onion, thinly sliced and diced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 2 t pumpkin seeds, sunflower seeds, or both
• 1/2 cup cherry tomatoes, halved
• a lot of lemon juice (to taste)
• labne (or another strained, tart yogurt)
• olive oil
• salt, pepper

1. Chop cauliflower in a food processor or, alternatively, grate to the size of very small grains on a grater. Prepare the rest of the ingredients.

2. Rehydrate the raisins by placing them in a bowl, covering with boiling water, then draining well.

3. Make the dressing by mixing olive oil with lemon juice, a good pinch of salt, and a few tablespoons of labne. You don’t want the salad to drown in the dressing, but you need it to help combine all of the flavors – so use that as your guide to the amount you make.

4. Combine all of the ingredients, toss gently with dressing. Taste for seasoning and add salt and pepper accordingly.