The other day, I wanted to make Tabbouleh as I had a lot of Parsley and Mint. To make Tabbouleh, I most likely use Burghul (Cracked Wheat), but I didn’t have any. I added chopped Cauliflower instead, and guess what. It was more delicious than the Tabbouleh made with Burghul. I must share this recipe with you. This salad is 100% plant-based. Today I added crunchy Edamame Beans as well, so it is more nutritious and delicious. This can be a perfect side dish for your next BBQ.
Makes
4 Servings
Ingredients
1 cupful chopped Fresh Cauliflower
1 cupful Flat-leaf Parsley *leaves finely chopped
1/4 cupful Mint *leaves chopped
1 Tomato *seeds removed and cut into small cubes
1/4 Red Onion *finely chopped
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
Salt & Ground Pepper *OR Cumin, Chilli, etc.
Additional Ingredients
Cucumber *Today I added 10cm Continental Cucumber
Edamame Beans *I added 1/2 cup Frozen Edamame Beans already removed from pods
Cooked Chickpeas
Nuts & Seeds
Blanched Vegetables *e.g. Broccoli, Asparagus, Green Peans, Peas, etc.
Method
- Place all ingredients in a mixing bowl, season with Salt & Pepper, and mix well to combine. *Note: If you add a lot of extra ingredients, you might need more Olive Oil and Lemon Juice.
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