Not sure if tabbouleh minus the cracked wheat or bulgur can still be called tabbouleh, but let's just go with it! Because this cauliflower salad is divine. We adapted this one from Dorie Greenspan and have it on repeat in our kitchen. The vivid colors, the varying textures, the bright, lemony flavors...everything about this salad is spot on. And the make-it-days-ahead-and-it-stays-crunchy factor is a big plus. Meet your new meal prep friend.
¼ cup moist, plump golden or dark raisins. craisins or currants
1 large head of cauliflower
1 English cucumber, diced
¼ red onion, thinly sliced
1 rib celery, diced
2 Tbl chopped pickles (optional)
1 can chickpeas, drained and patted dry
¼ cup finely chopped almonds
¼ cup finely chopped mint
¼ cup finely chopped parsley or cilantro
Zest of 1 lemon
1/4 cup Lemon Garlic Extra Virgin Olive Oil
1/4 cup Lemon White Balsamic Vinegar
Place raisins into a bowl of hot tap water and set them aside to soak to plump them up. Remove green leaves from cauliflower and cut into quarters. Grate the cauliflower with a box grater or a food processor. If using the food processor, pulse in short spurts so you don’t lose the texture. We like the convenience of bagged riced cauliflower, but the texture was a bit too fine for this salad. We prefer the uneven sizes from the box grater or food processor.
Add the chickpeas, almonds, herbs and raisins, lemon zest and toss the salad lightly with a fork. Whisk together the Lemon Garlic Extra Virgin Olive Oil and Lemon White Balsamic. Drizzle over the salad and allow to sit for about five minutes. Taste and season with Sel Gris and Ground Smoked Black Pepper.