Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets

To make this salad, I thinly shave cauliflower, then mix in with julienned carrots and golden beets. Tossing these vegetables with lemon juice and salt works like a simple marinade, rendering the vegetables supple with just a bit of crunch.

The vegetables get tossed with the more traditional tabbouleh ingredients – tender bulgur, lots of parsley, scallions, and olive oil, plus a splash of sherry vinegar.
By the way, sherry vinegar is my kitchen secret that makes everything from salads to soups sing. Try it!

Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beet

 

Prep time: 5 minutes
Cook time: 20 minutes
Resting time time: 30 minutes
Yield: 4 to 6 servings

 

 

Ingredients:

• 1 cup bulgur wheat
• 1/2 teaspoon kosher salt
• 1/4 head medium cauliflower
• 2 medium carrots, peeled and trimmed
• 2 small golden beets, peeled and trimmed
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 2 cups minced parsley
• 1 bunch scallions, trimmed and minced
• 1 tablespoon sherry vinegar
• Ground black pepper or to taste

Special Equipment:

• Mandolin

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