Tabouli

[peach]

Tabouli

1/2lb (250g) cauliflower
1 bunch parsley
1 bunch of mint
1 bunch of spring onions
2 chopped tomatoes
1 chopped avocado
1 tablespoon olive oil
sea salt to taste
juice of 1 lime
juice of 1 orange

Process cauliflower in food processor till a grainy consistency. 
Set aside in a big bowl
Process parsley, mint and onions and add to cauliflower
Add remaining ingredients and combine well

eat and enjoy!!

[Tommie]

I love tabouli the way my uncle in law made it. He never put tomatoes. I'm wondering about the avo and orange, too. I'll have to try this and sample at different stages...

[peach]

I thought it was much better than the traditional style tabouli, I ate it all

You could probably leave the orange juice out, I liked it because it took away a bit of the bite of the lime.  Unless you make a bigger quantity I think 1/2 an orange juiced would be enough as there was a lot of juice in the bottom but that was ok, Ijust drank it. 

The avo added a nice touch, and tomatoes are in the traditional ones, but yes try it a different stages and let me know which way you go.

[Dwain]

What are spring onions? Same as green onions?
How much is a bunch (parsley, mint, onions)?
What size tomatoes (4 oz, 8 oz, 12 oz)?

[ShariV]

In that sort of recipe, it doesn't really matter, but here spring onions, green onions and scallions are all the same and a bunch is anywhere from 6 to 8 onions.  And a bunch, at least here in our culinary school, a bunch is 2 ounces.  Tomatoes it won't matter so much, just add as many as you want.  Typically tomatoes are not a main ingredient as far as the first thing you notice about tabouli.  The first thing I notice is how green it all is.

S

[peach]

Dwain, I just used a handful each of parsley and mint, I don't think it matters exactly how much as Shari said there is a lot of green. 

The onions are confusing, I used onions that we call shallots, I think that may be the same as scallions. But I think some of those little green or white spring onions would be good as the tops of the shallots didn't blend too well.  You could even just use any type of onion.

I bought a really big cauliflower this week so I am going to make another batch using a red onion as that is all I have.  I will try and use it as a side dish this time instead of eating it all at once

[Tommie]

Shallots are in a class all by themselves. They normally are sold just as the bulb and not with any greenery attached. Scallions have the green tops.

[Dwain]

That's what I've observed in the stores.  I've never tried shallots,
but they appear to be covered with a brown sheath, and are the shape of a fat teardrop.

[peach]

Dwain, the shallots with the brown sheath on them, we call French Shallots.  There is a lot of confusion when we are talking about these onions, we call them different things to the US.  Don't get too hung up on it though, any onion flavour will work.

[ShariV]

Shallots are a cross between an onion and garlic when it comes to flavor.

Shari