Nutritional Wisdom with Carly Pollack

Tabbouleh

The Clothes Make the Girl
Tabbouleh Tabbouleh

Ingredients
1/2 head cauliflower
1/2 tbsp coconut oil, melted
1/2 medium cucumber
1 medium tomato
1 cup parsley
1/4 cup fresh mint
2 green onions
2 tbsp lemon juice
1 pinch sea salt
black pepper, to taste
1/2 lemon, zested
1-2 tbsp extra virgin olive oil

Directions
Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper. Use a food processor to “rice” the cauliflower (break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice.) This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding. In a large bowl, toss the cauliflower rice with the melted coconut oil, then add to the baking sheets. Spread it into a single layer so it can toast in the oven, and bake for 20 minutes or so, checking at 15 to make sure it’s getting golden but not burning. Cut the cucumber and tomatoes into 1/4-inch dice, place in a colander, sprinkle generously with salt, and let the vegetables “sweat” out their excess moisture while the cauliflower is in the oven. Wash the parsley then either pat dry or spin in a salad spinner. Repeat with the mint. When the herbs are clean and dry, use a sharp knife — not the food processor — to finely chop them. Place the herbs in a large mixing bowl. Trim the scallions and slice them very, very thin so they’re almost shaved. Add to the parsley. When the cauliflower is toasted, remove from the oven and allow to cool. While it’s cooling, drain the cucumbers and tomatoes of the released liquid, then add the vegetables to the parsley. Toss to combine. In a small bowl, use a fork to mix the lemon juice, salt, pepper, lemon zest, and Lebanese seven-spice blend. Slowly drizzle in the olive oil while you continue to mix with the fork. Then pour the dressing over the vegetables and toss gently, but with purpose, until all the ingredients are coated. Cover and refrigerate for at least an hour so the flavors can blend.

Serving
2 Servings


Recipe Credit