Thursday, June 19, 2014


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 tomato 
1 persian cucumber (optional)
1/4 head of cauliflower 
pine nuts (optional)
first cold pressed olive oil (optional) 

Step 1: 
wash and separate the parsley leaves from the stem. Chop the parsley (I did not do this and was reprimanded by my mother)

Step 2: 
Chop the tomato and cucumber into small squares 

Step 3:
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.

Step 4:
squeeze desired amount of lemon juice and mix it all together. Let sit in the fridge for a bit so it all melds together.

Step 5:  
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.