Cauliflower Two Ways: Tabouleh and Shawarma

 

There was a time in the not too distant past that the potato was, hands down, the most versatile vegetable.

The sheer catalog of delicious things we could make with them is impressive.  Some of my favs include baked potatoes, skillet potatoes, hash browns, alcohol, french fries, mashed potatoes, tator tots, potato salad, chips, latkas and scallop potatoes.  Not too mention several gluten free items like pasta and bread.

Without doubt this root vegetable is one resourceful, all purpose starchy plant.

But then Cauliflower hit the scene and was like “move over spud there is a new stud in town.”

With the subtraction of alcohol, the list of things we make from the fiber rich vegetable is remarkable.

While cauliflower rice is nothing new, this take on it in this herbacious taboulli is border line bougy and freaking delicious.

The recipe is from Nicoles Kitchen LA,  a talented self-taught chef. I whipped up a batch last week and it was love at first bite. Not kidding guys, it really is a dream. Plus its gluten free, vegan, and whole30 approved. I mean. What’s not to love?

The second cauliflower recipe is like giving roasted cauliflower a makeover. While its already pretty good on its own, a few additional touch ups here and there really take it to the next level. I added traditional shawarma seasoning and these two pair very nicely together but stand strong on their own as well.

Without further ado, for all you Cauli-lovers out there, these recipes are for you:

 

Cauliflower Tabbouli Salad (Adapted from Nicoles Kitchen LA)

INGREDIENTS:

2 bags of riced cauliflower from Trader joes (about 6-8 cups)

3 cups parsley, chopped

1 cup scallions, chopped

2 cups cilantro, chopped

1 cup sun dried tomatoes, chopped

1 cup dill, chopped

1/3 cup basil, chopped

1/2 cup radish, finely chopped

2 lemons, juiced

1/2 cup olive oil

1/4 cup red wine vinegar

1 tsp garlic powder

1/2 cup pistachos, chopped

pink salt to taste

DIRECTIONS:

In a small bowl combine the lemon juice, olive oil, red wine veingar and garlic powder. whisk together with a fork.

In a large bowl combine all other ingredients except the pistachios. Mix well. Add in the dressing and toss to coat. before serving top with pistachios.

 

Shawarma Style Cauliflower with Cilantro

INGREDIENTS:

1 head cauliflower cup into florets, about 4 cups

2 tbsp shawarma seasoning store bought or DIY,  see below

2 tbsp avocado or olive oil

1 lime juiced

1 cup cilantro, chopped

pink salt to taste

DIRECTIONS:

preheat oven to 450f. spray with a little oil and then lay out the florets. Toss with the oil, then the seasoning. Mix with your hands or a spoon to make sure its evenly coated. pinch some salt on and roast for 10-15 minutes until fork tender and a little crispy.

Add to a bowl, squeeze on the lime juice, mix in the cilantro and enjoy!

DIY spice blend from the Minimalist Baker

  • 1/2 tsp ground cinnamon
  • 1/4 tsp cardamom (or cloves)
  • 1 tsp ground coriander
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 2 tsp smoked paprika
  • 2 Tbsp ground cumin
  • 1/8 tsp cayenne pepper (or 1/2 tsp ground black pepper)

mix all together in a small jar, shake well.

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  • I devour tabouleh whenever I can get my hands on it, but I’ve never tried to make it myself. I still remember when I discovered cauliflower, now I’m hooked. Loving this recipe, I’m going to try it… I really am.

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