Cooking Cauliflower Tabbouleh

Michele Vieux can be a trickster.

For this recipe she whips up tabbouleh. The Middle Eastern salad traditionally includes couscous or bulgur, both grains. Instead, Vieux uses cauliflower. To achieve the look and feel of rice, she runs it through the food processor.

“I have totally tricked people with this salad,” the CrossFit Invictus coach says. “I was assigned to bring a salad to a barbecue one time. I brought the cauliflower tabbouleh. Everyone was eating it—and this was, like, the unhealthy-people barbecue—and (they were), ‘Oh this is so great.’ And then at the end, I was like, ‘Ha-ha! You just ate a bunch of cauliflower.’”

Vieux cooks the cauliflower in a teaspoon of olive oil, then mixes it with asparagus, yellow squash, bell pepper, green onions, mint and parsley—with two tablespoons of olive oil and fresh-squeezed lemon juice.

After that, it gets chilled and is ready for serving.

“This is something you can make a day in advance if you wanted to,” she says.

To download the recipe for cauliflower tabbouleh, click here.

Video by Again Faster.

9min 25sec

HD file size: 261 MB
SD wmv file size: 113 MB
SD mov file size: 59 MB

Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional audio: CrossFit Radio Episode 218 by Justin Judkins, published April 4, 2012.