.png)
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 adapted and inspired 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 Tabbouleh Salad
INGREDIENTS:
2 bags of riced cauliflower from Trader joes (about 6-8 cups)
3 cups parsley, finely chopped
1 cup scallions, finely chopped
2 cups cilantro, finely chopped
1 cup sun-dried tomatoes, chopped well
1 cup dill, chopped
1/3 cup basil, finely 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 pistachios, chopped (Pine nuts also work great)
pink salt to taste
Totally optional, but this is me we're dealing with..., so add an avocado on top!
DIRECTIONS:
In a small bowl combine the lemon juice, olive oil, red wine vinegar 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 recipe below below
2 tbsp avocado or olive or coconut oil
1 lime juiced
1 cup cilantro, chopped
pink salt to taste
DIRECTIONS:
preheat oven to 450f.
In a mixing bowl, add the florets, oil of your choice and the seasoning. Mix with your hands or a spoon to make sure it's evenly coated.
Then lay out florets in a single, flat layer on a baking sheet.
Pinch some salt on and roast for 13-15 minutes until fork tender and a little crispy.
Add back to the to a bowl, squeeze on the lime juice, mix in the cilantro and enjoy!
*DIY Shawarma Spice blend
1/2 tsp ground cinnamon
1/8 tsp cardamom
1/8 ground clove
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
1/2 tsp ground black pepper
mix all together in a small jar, shake well.