It’s Thanksgiving time! AKA food, food and only food. Us Arabs do not necessarily celebrate it, however, a small amount of us do — this article is for them.
Everyone who takes part of Thanksgiving knows that preparing for its dinner is stressful AF, which is why we’ve come to help with this easy recipe.
Introducing the cauliflower tabbouleh. This dish might not seem Thanksgiving-y at all, but it should be (at least for the Arabs who celebrate it), because it’s easy, it’s fast, it’s healthy and it’s yummy!
Ingredients:
- 10 g of parsley
- 20 g of mint
- 2 green onions
- 1 leek
- 1 carrot
- ¼ cauliflower
- ½ celery root
- 1 pomegranate
- ¼ tsp of cumin
- ¼ tsp of sugar
- 600 ml of water
- 5 tbsp of olive oil (divided)
- 300 g of bulgur
- vegetable oil for frying
Directions:
Slice parsley and mint into strips. Cut green onion and leek into rings. Then chop the carrot, cauliflower, and celery root into walnut-sized bits.
Add pomegranate seeds by rolling pomegranate on a flat surface to loosen seeds, cut in half, and hold each half over the bowl while beating with a wooden spoon.
Preheat oven to 180°C/400°F. Then heat some vegetable oil in a large saucepan. Add leek, carrot, celery root, and parsley and cook until they soften which will take about 9 minutes.
Spice vegetables with cumin, sugar, salt, and pepper. Pour the water and cook until it simmers for 20 minutes, then use a strainer to drain out the vegetable stock and remove vegetables and set vegetable stock on the side.
Add cauliflower, olive oil, salt and pepper in an ovenproof frying pan. Bake for 10 minutes then remove and set aside to cool.
In the meantime, add vegetable stock to a saucepan until it simmers. Remove from heat, then add bulgur and cover with a lid. Let it rest for 20 minutes until softened. Drain excess water, if necessary.
Mix bulgur, cauliflower, mint, pomegranate seeds, and green onions in a bowl. Add salt and pepper to taste, and of course, olive oil. Stir well to combine. Enjoy as your Thanksgiving dinner!
