‘Tis the season of meeting up with old friends, noshing on an endless supply of butter tarts, short bread and rum balls, and toasting the year gone by with a fine red.
With groaning sideboards of turkey, ham, mashed potatoes, gravy and buttery biscuits right around the corner, you may want to think about slipping in a lighter dish here and there that doesn’t threaten that last belt hole.
And so I have a perfect little dish to introduce to your ‘light eating’ days – the days nestled between the calorie-laden feasts. This bright gem is a riff on traditional tabbouleh, made with – you guessed it – my vegetable bestie, cauliflower!
Cauliflower Tabbouleh comes courtesy of The Healthy Maven, a delightful blog penned by healthy foodie and fellow Canadian, Davida.
I whipped up this recipe in about 10 minutes. After tossing cauliflower florets into the food processor and whizzing them to rice-like consistency, the rest was easy. Chopped green onion, cucumber, cherry tomatoes, fresh mint and parsley added to the bowl, I was well on my way to another cauliflower winner. Fresh lemon juice, olive oil, cumin powder, sea salt and pepper…et voila!
From the big bowl to a container with a lid, this yummy mixture is now marrying flavours in the fridge. It already tastes fantastic but will likely be simply perfect as an addition to tomorrow’s nosh with a friend.
