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.
Haha, I’m kinda a know-it-all too, except I often do so without getting my facts straight. 😛 It’s so interesting to learn about the history behind you blog’s name, which is definitely a perfect fit. 🙂 Heading off to vote for you.
Aw thanks lovely! And for tweeting too. You really are the best!
Hahaha! I don’t blame you – I would also be confused!
haha thanks Danielle 🙂 I was a little embarrassed to share this story!
I remembered I had a vegan tabbouleh in Istanbul and I had massive hives growing on all over my body within a few hours. I don’t know whether it’s food allergy or just foreign ingredients, but I have had tabboulehs in the UK and elsewhere. I’ve seen a recipe using cauliflower for “cream” sauce for desserts…and it’s always exciting to see ingredient cauliflower in a variety of dishes.
oh noooo! Well hopefully you’re not allergic to all tabbouleh. I know you don’t have your food processor right now but once you do I highly suggest you take a chance and make this!
HAHAHA That entire beginning to this post was so good. I VOTED!! Those donut holes look legit. I have never made my own tabbouleh, but I do love it!
Thanks girl!!!
I am pretty sure I go around spreading lies unknowingly on a daily basis because I think to think I’m a maven but I am not. Your story made me laugh!
Also, I voted for you!!! Good luck!!!
Thank you!!! Glad I’m not the only one 🙂
Confession: I had no idea what maven meant until today…and I like it :D! Your blog name sounds very fitting! If there’s one thing I’ve learned about you from reading your blog, you KNOW your stuff when it comes to recipes that are both healthy & delicious!
thanks lovely 🙂 At least the Jewish part is true lol
I definitely never thought about what maven meant! That recipe looks really good, I’ve never had tabbouleh before. Looks pretty simple though!
Super simple! and fresh. Have a great day!
Hooray for cauliflower! It’s so versatile!:)
Like in oats? lol
I didn’t even know that “maven” meant know it all until you mentioned it a few blog posts ago. Not sure what I thought it meant!
Traditional foods I grew up with – gumbo, jambalaya, beignets, hush puppies, poboys…ahh I get hungry just thinking about it!
You NEEEEEED to come cook for me!
Gahh this looks so good! I love anything cauliflower related. And dads are just full of knowledge, aren’t they? I’m always finding out randoms facts from my pops.
Same here! Such a daddy’s girl 🙂