I could eat cauliflower tabbouleh all day, every day. It’s such a perfect and quick summertime meal! I adore the variety of textures and flavors of this particular recipe. It’s a good thing Chaz doesn’t really go for raw cauliflower and pistachios: it means I have this huge bowl all to myself for the coming days.
I used an orange cauliflower, but any color will do of course. The store didn’t have regular lemons either (!) so I used variegated pink ones, which happen to be quite lovely to look at and flavorwise as well. I recommend them here, if you can find them.
Coconut Cauliflower Tabbouleh
Yield: 4 to 6 servings
3/4 cup large and thick coconut flakes (I used this)
3/4 cup unsalted peanuts
1/2 cup shelled pistachios
1 medium-to-large head cauliflower, color of choice, trimmed
1/2 cup (120 ml) combination lime and lemon juice (I used variegated pink lemons)
2 tablespoons (30 ml) roasted peanut oil or flavorful oil of choice
2 tablespoons (30 ml) roasted pistachio oil or flavorful oil of choice
1/2 teaspoon Maldon sea salt flakes, to taste (use less if finer)
1 teaspoon Aleppo-style pepper or 1/2 teaspoon red pepper flakes to taste
1 teaspoon ground sumac
About 1 cup packed fresh cilantro, minced (use parsley if not a fan)
2 large scallions, thinly cut
In a skillet, add the coconut and toast on medium heat until light golden brown and fragrant. This should take about 5 minutes. Be sure to stir frequently and adjust the heat to prevent burning. Transfer to a bowl, and proceed to toast the peanuts, and then pistachios in the same manner. Set aside.
Place the cauliflower florets in a food processor, and pulse until cut into it reaches the size of cooked millet. Do this in several batches, no matter what the size of your food processor. Transfer to a large bowl.
Alternatively, if you don’t have a food processor you can use a knife and chop the florets of course.
Pour the lime and lemon juices, and oil onto the cauliflower. Add the salt, pepper, sumac, cilantro, scallions, coconut, peanuts, and pistachios. Stir thoroughly to combine. Refrigerate for at least 1 hour before serving. If you prefer, you can add the coconut, peanuts, and pistachios at the last moment. I don’t find they change texture even though it takes me a couple of days to eat the salad, but do as you wish! Store covered in the refrigerator for up to 3 days.