It is recipe roundup up day, as every third of the month is. Remember my recipes are low carb and gluten free.
This month’s recipe I have made twice, the first time, it was delicious and I had used a store bought za’atar. Problem being is the store bought za’atar was only a mixture of thyme, salt and sesame seeds, but all the recipes I had for za’taar called for sumac, but my salad calls for sumac, so it would be a sumac overdose. So I made my own za’atar minus the sumac, hence I call it green za’atar. But if you can buy some at store go ahead and use it. At the end of recipe, I have a bonus one for green za’atar. Enjoy, I had many compliments on the aroma, so if you make this for a gathering it will go fast as it smells as good as it tastes. This is my new favorite salad.
TASTEFUL TABOULEH Serves 4
1 small head cauliflower
½ cup raw almonds
1large bunch fresh mint(makes 2 cups with stems removed)
1 large bunch fresh flat leaf parsley(makes 1 cup with stems removed)
2 green onions
3 medium tomatoes
1 clove garlic, minced
3 TBS lemon juice
1 tbsp sumac
1 tbsp green za’atar
1 tsp salt
½ tsp black pepper
3 TBS olive oil
Cut cauliflower into little florets and add to the bowl of your food processor. Process on pulse until cauliflower has texture of large grains of cracked wheat. Transfer to a large mixing bowl. Place your almonds to the food processor and again, process until grainy in texture. Add the almonds mixture to the cauliflower.
Chop your mint, parsley, green onions and tomatoes very, very finely. Add that to the cauliflower and toss to combine.
In a separate bowl, add garlic, lemon juice, oil, sumac, za’atar, salt and pepper and give this a good whisk. Pour over reserved salad and toss gently to combine.
Let your tabouleh sit in the refrigerator for a couple of hours to allow the flavors to fully develop, I let mine sit for at least 4 hours, but tastes better overnight.
Each serving: 174 calories, 7.1g saturated fat, .7g saturated fat, 0g trans fat, 0g cholesterol, 685g sodium, 24.1g total carbs, 11.9g fiber, 8.1g sugar, 9.9g protein
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt
In a bowl, pinch spices together using fingers till well blended and then add seeds and sift through with your fingers to well mix.
Store in an air tight container in a cool, dark place.