I wanted to be super culturally appropriate and make one of my favorite Lebanese dishes: Tabbouleh. It usually has cracked wheat in it but since I am trying my hardest to avoid anything wheat/gluten-y i decided to try it with cauliflower instead. I couldn't taste a difference so i am super proud of myself. I went a little rogue with it and added things to it.
2 bunches of Parsley (Italian parsley tastes SO much better but they didn't have it at the market)
1 persian cucumber (optional)
1/4 head of cauliflower
pine nuts (optional)
first cold pressed olive oil (optional)
wash and separate the parsley leaves from the stem. Chop the parsley (I did not do this and was reprimanded by my mother)
Chop the tomato and cucumber into small squares
Put desired amount of cauliflower into a blender or food processor. blend till it is small pieces. Mix tomatoes, cucumbers, cauliflower, and parsley in a bowl.
squeeze desired amount of lemon juice and mix it all together. Let sit in the fridge for a bit so it all melds together.
Garnish with pine nuts. You may add the olive oil now if you choose to use it.
My sister and I ate it for two days and it stayed crisp. We ate it with other Lebanese dishes- Hummus and Baba Ghanoush. I also mixed it in with other salads.