There's a trendy new spot in town called The Peacock, nestled in the Austin Proper Hotel. It stands out as one of the first upscale Mediterranean venues in the area, presenting an array of colorful and healthy dishes inspired by North African, Greek, Israeli, and Lebanese cuisines – all designed for sharing.
This is precisely the type of food I adore, and my passion for Mediterranean flavors has led me to experiment with recipes at home, particularly this cauliflower tabbouleh.
Recently, I conducted a “test run” for a cozy date night at home, preparing a special menu and gathering visual ideas to share ahead of Valentine’s Day. This also gave me the chance to perfect the recipes. I’ll provide the complete menu and table setup soon, but for now, let’s discuss cauliflower tabbouleh.
Are there any other fans of tabbouleh? For those unfamiliar, it's a classic salad enjoyed throughout the Middle East, typically served as part of a mezze (a selection of small appetizers like hummus, pita, and olives). It usually combines tomatoes, onions, and bulgur, but what truly makes it special is the abundance of herbs such as parsley and mint—think way more herbs than you'd typically find in American dishes. They serve as the main component rather than just a garnish. The salad is simply dressed with olive oil, lemon juice, salt, and pepper, and it's remarkable how such few ingredients can create something so delicious.
My take on tabbouleh is a loose adaptation, including many of my favorite ingredients, and it's incredibly tasty. Instead of bulgur, I opted for a mix of three parts cauliflower rice (great for added veggies) and one part cooked farro (for a satisfying chew). I topped it with shaved fennel, pomegranate seeds, chopped pistachios, and a generous amount of herbs—mint, parsley, and dill. A maple-lemon vinaigrette with a sprinkle of sea salt elevated the flavor.
This version is just as simple as the classic, but it feels a bit more special for an evening in—plus, the ingredients align perfectly with winter (sorry tomatoes, not feeling you right now). It also makes excellent leftovers; I enjoyed this for lunch all week after the shoot. I’d love to hear if you give it a try, and be sure to check back next week for my herby green falafel recipe and the complete plan for a Valentine’s date night.
Description
Experience winter's most irresistible salad!
Ingredients
- 1 head of cauliflower or 1 package of cauliflower rice
- 1 cup of cooked farro (or any cooked grain like quinoa or rice)
- 1 fennel bulb
- 1/2 cup of pomegranate seeds
- 1/2 cup of shelled pistachios
- 1/2 cup of chopped mint
- 1/2 cup of flat-leaf parsley, chopped
- 1/4 cup of chopped dill (optional)
- 1/3 cup of olive oil
- juice from 1 lemon
- 1 teaspoon of maple syrup
- 1 clove of garlic, minced
- kosher salt and freshly ground black pepper
Instructions
- If using fresh cauliflower: boil salted water, add cauliflower, and cook for exactly 2 minutes. Drain well, then pulse in a food processor until it resembles small bulgur grains.
- If using frozen cauliflower rice, follow package directions to prepare, usually involving defrosting in a non-stick pan until fully cooked. Allow it to cool before adding to the salad.
- To prepare the fennel, remove the stalks, chop some fronds (about 1/4 cup) to add to the salad, and thinly slice the bulb using a mandoline or sharp knife.
- In a large bowl, mix 3 cups of cauliflower rice, sliced fennel, pomegranate seeds, and pistachios (set some aside for garnish), fennel fronds, and all the herbs.
- In a mason jar or small bowl, whisk together olive oil, lemon juice, maple syrup, garlic, and salt and pepper to taste. Shake or stir, then drizzle just enough over the salad to coat the ingredients lightly.
- Toss everything well, adjust seasoning if needed, and sprinkle the reserved pistachios and pomegranate seeds on top. Enjoy!
