I had this Cauliflower Tabbouleh Salad at a potluck over the weekend and loved it so much I went out the next day to buy the ingredients and try to replicate it for myself.
Cauliflower is the perfect substitute for barley in this salad. Chopping it in the food processor or a blender, it gets to the same size and consistency of barley.
But that’s not the only brilliant part to this salad.
Instead of using the traditional tabbouleh ingredient parsley, this recipe uses kale.
Using a superfood makes this salad super good.
Don’t be afraid of the whole jalapeno in this recipe. Scrape the seeds out to remove most of the heat without sacrificing the flavor.
Now as for the red onion, I like the recipe with the whole onion.
If you aren’t a big onion fan. Start with half an onion. You can always change your mind and add more.
- 1 head cauliflower
- 1 5 oz package organic baby kale
- 15 mint leaves
- 1 jalapeno
- 1 red onion
- 1/2 cup cherry tomatoes, halved
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- salt to taste
- Remove cauliflower from stem. Chop into big chunks before putting in work bowl of food processor. Pulse until cauliflower resembles a course grain.
- Scrape cauliflower into a large bowl.
- Next, add kale, mint, jalapeno, and red onion to the food processor. Process until all ingredients are finely chopped.
- Stir the kale mixture into the cauliflower mixture.
- Gently fold in cherry tomatoes.
- Whisk together the oil and vinegar and toss with salad. Add salt to taste.