Cauliflower is everywhere! You may have seen it riced, mashed, buffaloed, sliced as a ‘steak’ and transformed into a crust. Cauliflower is the new ‘it’ veg for not only vegetarians and vegans alike, but also for anyone following the keto diet. It adds creaminess without dairy and its texture replaces flour in some recipes and the need for pasta in others.
This white cruciferous cousin of broccoli has always been one of my favorites, but I only ate it on the side of something else; I had no idea of its versatility of being a standalone entree. After a trip to Trader Joe’s, I found a cauliflower tabbouleh that was tasty, but a little on the oily side. For week two of salad month, cue my favorite tabbouleh recipe with a brand new twist…