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Let’s start today off with a quick vocabulary lesson.

Ma·ven n.: a trusted expert in a particular field, who seeks to pass knowledge on to others. The word maven comes from Hebrew, via Yiddish, and means one who understands, based on an accumulation of knowledge.

Also known as…a know-it-all. But here’s where the lesson gets interesting. The other day I was talking to my Dad about my blog name. He mentioned how he thought it was accurate, because I can be a total know-it-all (in the worst way), and also for the whole Jewish aspect. I was honestly stumped when he brought up the Jewish part. Moral of the story is that I am a supposed know-it-all who didn’t know the roots of her own blog name. Fail.

Cauliflower Tabbouleh // thehealthymaven.comWhile we’re on the topic of Jews I thought I’d share a recipe with you from my people. Well actually I’d planned to share a recipe from my people until this maven discovered that tabbouleh is in fact a Lebanese dish. Fail #2.

So let’s try this again. Today I am sharing a Lebanese dish that has nothing to do with my peeps, but I tried it for the first time in Israel and unknowingly went about spreading the word that it was Jewish food. I’m starting to think I may need to change my blog name.

Cauliflower Tabbouleh // thehealthymaven.comWhile my knowledge in most aspects of life seems to be entirely off, I still managed to create this awesome recipe. Forgive me. Thank you Dad for educating me on my own blog name and for suggesting I add cumin to the recipe. Maybe you should start a blog too. The Maven Dad? I’ll get working on it…

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Cauliflower Tabbouleh

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Ingredients

Scale
  • 1 large head of cauliflower, chopped into florets
  • 1 bunch green onions, white and green parts (about 1 cup)
  • 1 cup chopped mint
  • 1 cup chopped parsley
  • 1 cucumber, diced
  • 2 cups cherry tomatoes, cut in half
  • 1 T lemon juice
  • 1 T olive oil
  • 1.5 tsp salt
  • 1/2 tsp ground cumin
  • pepper, to taste

Instructions

  1. Place florets in food processor and pulse several times until “couscous” consistency is reached.
  2. Place “riced” cauliflower into a large bowl.
  3. Add chopped onion, parsley, mint, cucumber and tomato.
  4. Coat with olive oil and lemon juice and sprinkle with cumin, salt and pepper.
  5. Place in an airtight container or cover bowl with saran wrap and allow tabbouleh to sit overnight (or at least 6 hours).
  6. Serve cold.

Nutrition

  • Serving Size: 6-8

Cauliflower Tabbouleh // thehealthymaven.com

Have you ever unknowingly gone around spreading lies? 

What are some traditional foods you grew up with?

*If you’re in the mood to show me some love I’d be thrilled if you voted for my Gluten-Free Baked Pumpkin Donut Holes in the Once A Month 4 Ladies Pumpkin Recipe Contest HERE.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

Read more about me

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139 Comments

  1. I’m Jewish too and had no idea that Maven was a Yiddish word until about a year ago! I think there’s a lot of Yiddish I use in daily conversation without fully realizing it. 🙂

    This looks delicious!

    Reply

  2. What a great recipe! Before going gluten free I made tabbouleh all the time. I’ve made a quinoa version, but never cauliflower. Love the idea! I’ll be sharing your recipe at Raw Foods Thursdays tomorrow. So glad you shared it with us!

    Heather

    Reply

  3. Now that’s something I haven’t seen done with cauliflower before. I must say, I love it.
    Cross your fingers I get some cauliflower in next week’s CSA share. I get a share of random veggies every week, and then I work with what I get. Kinda like shake what your momma gave you. Or really not at all. 😉

    Reply

  4. I’m part Lebanese and recently “wheat free,” so I can’t tell you how excited I am about this!! I love cauliflower and it has become my “go-to,” replacement for pasta, but it never occurred to me to chop it up and use it this way! Thank you!!

    Reply

  5. Why can cauliflower do everything? It’s such a super food! I like the idea of it more than kous-kous because I just don’t love kous-kous (whoops).

    Reply

  9. Hahaha you’re cracking me up over here! I grew up eating a lot of traditional Italian dishes… I was just going to mention my grandma’s amazing cream puffs, but I’m not completely sure that they’re originally from Italy! Ha.

    Reply