This grainless variation of a Lebanese classic was specially requested by Darya’s husband, Kevin. Kevin came across a tabouleh salad made with cauliflower instead of bulgur while on a work trip and has been craving it ever since.
Because just about everyone can benefit from more veggies and many of us are sensitive to grains, it seemed like a genius substitution.
I love how much the roasted cauliflower resembles couscous once pulsed a couple times in the food processor, only sweeter and fluffier. A definite keeper!
Tomatoes in the wintertime remind me of soggy cardboard—flavorless and mealy—so I used reconstituted sun-dried tomatoes. Of course come summertime, feel free to swap back in fresh cherry tomatoes.
Thanks for the inspiration, Kevin!