Farro & Cauliflower Tabbouleh
By
Shira McDermott
(Published: )
https://www.eatgrain.ca/blogs/journal/farro-cauliflower-tabbouleh
This refreshing Tabbouleh salad is made amazing with the use of flavourful fresh herbs and GRAIN Canadian grown Farro. Quickly blanching grated cauliflower allows this popular vegetable to easily absorb the dressing, which is incredibly bright and lemony. I love this salad on its own, or stuffed into a pita pocket with tahini lemon sauce.
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Cooking Time |
Servings |
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4 people |
Ingredients:
- 1/2 medium head of cauliflower, coarsely grated
- 6 tablespoons extra-virgin olive oil
- 1 1/2 teaspoon salt
- 1 1/2 cups cooked farro
- 2 cups flat-leaf parsley leaves with tender stems
- 1 cup torn mint leaves
- 3 scallions, sliced
- 1 garlic clove, coarsely chopped (optional)
- 1 teaspoon finely grated lemon zest
- 4-5 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/2 long english cucumber cut into 1/4 inch pieces
- 1 pint sweet cherry or grape tomatoes, quartered
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Directions:
Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Heat water (enough to submerge the cauliflower) in a sauté pan or sauce pan. When boiling, add the grated cauliflower and blanch for 1 minute, until the cauliflower is just tender. Drain in a fine sieve and immediately rinse with cold water. Allow to drain, squeezing out the liquid with your hands as much as you can.
Combine cooked farro, parsley, mint, scallions, garlic, lemon zest, lemon juice, salt, olive oil, and red pepper flakes in a large bowl and toss to combine. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional olive oil and salt, if necessary.
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