I was looking to make traditional tabouli as a side dish the other day. I wanted the taste and texture of this middle eastern dish but wanted to change it up a little. What, I asked myself, could I add to a bulgur based tabouli that would taste different?
I had developed a recipe a few years ago that featured cabbage. Now that was different, I thought, but I’ve done that. What could I add that would be tasty and nutritious?
An image of cauliflower popped into my head. That might be just the thing, I said out loud. Yep. I’ll grate the raw cabbage and add it to my traditional recipe. I’ll bet that would do the trick.
And it did! Give my new recipe a try next time you want a hearty and different salad for lunch or as a side dish at dinner.
1 small head cauliflower (washed and grated coarsely)
1 cup cooked bulgur
¼ cup red onion (chopped fine)
½ cup cucumber (peeled and sliced thin)
16 grape tomatoes (halved lengthwise)
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
¼ cup extra-virgin olive oil
1 cup fresh parsley (chopped for garnish)
½ cup fresh mint (chopped for garnish)
Salt and freshly ground black pepper to taste
Cook bulgur according to package directions. Drain and let cool for about 10 minutes.
In a large bowl, add bulgur, cauliflower, onion, cucumber, and tomatoes. Gently toss to combine. Set aside.
In a different bowl, add the lemon juice, vinegar, oil, parsley, and mint and stir until well mixed. Pour this mixture over the bulgur mixture and toss until evenly coated. Season to taste with salt and pepper and gently toss once more. Serve chilled for lunch and at room temperature for dinner.