Cauliflower tabbouleh by Geneviève O’Gleman
Cauliflower tabbouleh

Preparation time 30 minutes

Total time: 30 minutes

Serves 6

Ingredients

  1. 2 lemons
  2. 30 mL (2 tbsp.) olive oil
  3. 2.5 mL (½ tsp.) salt
  4. 1 medium red onion
  5. 1 medium cauliflower
  6. 500 mL (2 cups) packed fresh parsley
  7. 250 mL (1 cup) packed fresh mint
  8. 4 Italian tomatoes
  9. 2 cans (540 mL) canned chickpeas, no salt added
  10. 180 mL (¾ cup) plain Greek yogurt
  11. To taste freshly ground pepper
  12. 12 mini pitas

Directions

  1. Zest lemon using a fine grater. Set aside.
  2. Squeeze lemons over a large bowl. Stir in oil and salt.
  3. Finely dice onion and add to bowl. Mix and set aside.
  4. Cut cauliflower into florets and place half in food processor. Pulse until the texture resembles couscous. Transfer cauliflower to bowl with onion and repeat with remaining cauliflower.
  5. Place herbs in food processor, pulse until finely chopped, and transfer to bowl.
  6. Cut tomatoes into quarters. Remove stem and core. Using your fingers, remove seeds and dice tomatoes. Place in bowl.
  7.  Rinse and drain chickpeas. Add to bowl and mix.
  8. Divide yogurt onto 6 plates. Using the back of a spoon, spread it on one side of the plate.
  9. Place tabbouleh on the other side of the plate. Garnish with lemon zest, a drizzle of olive oil and crushed pepper. Serve with mini pitas.

Keeps in the refrigerator for up to 4 days. Do not freeze.

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