This page contains some affiliate links. Please review my disclosure policy.
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.
While 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.
While 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…
Cauliflower Tabbouleh
Ingredients
- 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
- Place florets in food processor and pulse several times until “couscous” consistency is reached.
- Place “riced” cauliflower into a large bowl.
- Add chopped onion, parsley, mint, cucumber and tomato.
- Coat with olive oil and lemon juice and sprinkle with cumin, salt and pepper.
- Place in an airtight container or cover bowl with saran wrap and allow tabbouleh to sit overnight (or at least 6 hours).
- Serve cold.
Nutrition
- Serving Size: 6-8
Have you ever unknowingly gone around spreading lies?Â
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.
I had no idea about where maven came from. This tabbouleh sounds good! I picked up some quinoa tabbouleh at costco yesterday and was reminded how good the flavor combination is. I might have to make this at home cauliflower version next!
I LOVE the costco tabbouleh!!! It’s amazing!
I may or may not also be a huge know-it-all. Somewhere in my childhood I developed the habit of stating my opinions as if they are facts, even if I’m completely guessing. I’m not sure if it’s tone or attitude or a combination but it became a problem. I didn’t notice until college when I would make crazy speculations in response to my friend’s questions and get the reaction “oh wow I never knew that!” Uhm, I just made that up… sorry. So I taught myself to always lead with a qualifier when I don’t actually know (or think I know).
Oh, and I voted for you. Obvi 🙂
this looks SO good and healthy!!!
xx
elise
Thanks Elise 🙂
I definitely had no idea “maven” stems from a Jewish word either, so you’re not alone! And I feel like tabbouleh is generally a middle eastern thing, so it must have some roots in Israel!
I wasn’t soooo far off right?
I’ll definitely go vote for you! 🙂
Thanks Elise 🙂
Voted for ya! And I totally would have believed you about tabbouleh being Jewish — I know nothing about it, and don’t even think that I’ve actually ever had any O.o
We MUST change that! Thanks for voting 🙂
Oh Davida, you never cease to put a smile on my face! You should just hang out with me because I am so gullible I would believe anything you said! 🙂 The dish looks amazing- wherever it’s from! 🙂
hahaha Heather I gotta be careful that I don’t start feeding you lies by accident!
haha! hilarious!! regardless of its origin, tabbouleh IS YUMMY!! for some reason, i thought it came from the middle east. i guess we’re all history failures! 😀
-kathy
Vodka and Soda
Yeah I mean at least I was in the right region!
Right or wrong about the dish, I think your blog name fits you perfectly! What a pretty side dish! Heading over to vote for your pumpkin donut holes.
Thank you lovely!
Hehe I love Jewish joking and Dad joking. This made me smile at 5:27am 🙂 (oh and I definitely thought tabbouleh was Israeli or Morrocan Jew at least) Lebanese?! Okay…
sephardic maybe?