Sometimes people tell me that I should write a cookbook for dogs. And I say that’s silly! Dogs don’t have opposable thumbs! Then I’m told to take the snark down a notch. I tell these people that, while I do have a dog, she is not an ordinary dog. If anything, she’s an entitled white male that resides on the Upper East Side. She turns her nose down at anything other than the finest Parmigiano-Reggiano. She ate Szechuan eggplant for dinner the other night. She couldn’t get enough of this Cauliflower Rice Tabbouleh. I know, I know. Neither cruciferous vegetables nor Szechuan peppers are good for doggos. But Lump is almost fifteen years old. Sometimes she doesn’t want to eat her dinner – and like any entitled white male, she gets what she wants.
When I tested out this Cauliflower Rice Tabbouleh, Lump was drawn to it like a moth to a flame. I only gave her a few spoonfuls, but boy was she loving it. Given her very esteemed palette, a clean dog bowl generally means we’ve got something good on our hands. And healthy, too! I was a little hesitant to jump on the cauliflower rice bandwagon, but I have finally hopped aboard. I’m leaning in to the fact that cauliflower rice isn’t going anywhere. I thought it might make a great substitute for bulgur in tabbouleh. It is similar in size and, while slightly less chewy in texture, still manages to soak up the flavors of the lemon vinaigrette that it is tossed in. This tabbouleh is best a few hours after it’s made – let it hang out for a bit to allow the flavors to mingle, then stir in the herbs just before serving.
- 1/2 head cauliflower (1 pound), stem removed, head roughly chopped
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 cups chopped cucumber
- 2 cups halved cherry tomatoes
- 1/4 cup sliced scallions
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped mint
- 4 ounces feta cheese, crumbled
- Place cauliflower in the bowl of a food processor; pulse until it resembles the texture of quinoa (you should have about 2 cups.)
- In a large bowl, whisk together lemon zest and juice, mustard, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Gradually add oil and whisk until thick and emulsified. Add cauliflower rice, cucumbers, tomatoes, and scallions and toss to coat. Season with salt and pepper, to taste. Cover and let stand at room temperature for at least 30 minutes or refrigerated for up to 1 day. Before serving, stir in parsley, mint, and feta; adjust seasoning.
If using store-bought cauliflower rice, use 2 cups.
Amount Per Serving: Calories: 171