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Purple Cauliflower Tabbouleh

This is our take on cauliflower rice. Chef Daniel Orr combines it with citrus, onion and parsley for a gluten-free tabbouleh.

purple cauliflower

Photo: Eoban Binder/WFIU

Cauliflower is one of those vegetables that Daniel can't seem to grow in his garden. "I always put a couple plants in with the hope that I’m going to get some," he says. "But I don’t want to give a lot of space in my garden to it."

Cauliflower seems to be the new ‘it’ vegetables these days.

I like to prepare it as a faux-buttered popcorn. To two cups of broken-up cauliflower florets, I add one teaspoon oil and 1/2 teaspoon turmeric fennel salt. After I toss that together, I add a pinch of lemon zest, raw garlic and a knife-point of cayenne pepper. Taste it like this and add just enough salt and pepper to balance out the flavors.

But my favorite preparation is a gluten-free and vegan take on tabbouleh. Instead of bulgur wheat, I pulverize cauliflower in a food processor to get that rice-like consistency. It’s fresh and light, and a dish that everyone can enjoy.

Cauliflower Tabbouleh With Toasted Hemp Seeds

Photo: Eoban Binder/WFIU

This cauliflower tabbouleh is garnished with some toasted hemp seeds.

Purple Cauliflower Tabbouleh

Ingredients

  • 1/2 cup onion, diced
  • 1 small head cauliflower broken up in food processor
  • Juice of 1/2 orange
  • 1 strip of orange peel, finely diced
  • Juice of one lemon
  • 1 teaspoon each salt and pepper each
  • 1 small bunch of parsley, chopped

Instructions

  1. Chop cauliflower into small pieces. Then in a food processor, pulse cauliflower until you achieve a rice-like consistency.
  2. Mix together cauliflower and diced onion. Add juices, orange zest and salt and pepper. Using your hands, combine well. Add chopped parsley and toss to combine.
http://indianapublicmedia.org/eartheats/purple-cauliflower-tabbouleh/

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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