While feeding my 8 month old the other day I stumbled upon an old episode of the Barefoot Contessa. This is easily my favorite cooking show! I find Ina Garten’s voice to be very soothing and even my baby is mesmerized by her! Ha! She made some delicious looking Middle Eastern dishes, including tabbouleh. Well, I haven’t eaten tabbouleh in years because it’s made with grain, typically couscous. Then, as happens with most recipes I read or cooking shows I see, I started thinking about how I could alter the recipe to fit my particular needs. This is literally the easiest adaptation of a recipe ever! All I did was swap out the bulgher wheat in Ina’s recipe for riced cauliflower.
If you’ve never riced cauliflower before, it’s pretty simple. All you do is cut the florets off a head of cauliflower and wash and dry them well. Place in a blender and pulse until the florets resemble rice, removing any larger pieces. Put a large skillet over medium heat with about a tablespoon of olive oil or coconut oil. Once your oil is hot saute your cauliflower anywhere from 5 to 10 minutes, depending on how tender you’d like it. Or you could make life just a tiny bit simpler and purchase a bag of cauliflower that’s already “riced”. I normally find it in the frozen section of my local grocery store. The results of this easy swap? A refreshing grain and gluten free salad that can be enjoyed on it’s own or with some diced grilled chicken thrown in!