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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.
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.
TeeHee! Even us know it all’s can be stumped every great once and a while ;} I’m loving this tabbouleh! Such a great way to use the cauliflower sitting in my fridge
Thank you! Let me know if you end up making it!
Hahahah “… share a recipe with you from my people” <-- OMG I'm dying laughing. Whether or not you planned that to be hilarious, for some reason it is to me. AHEM, anyways. Love this recipe and I love that your dad got all sentimental with your blog name <3
I’m SO happy you appreciate that and YES I was definitely intentionally being funny though I suspect you might be the only one who picked up on it 😉
I always assumed tabbouleh was an Israeli dish, so I learned something today…good thing I didn’t walk around telling people that :-p
You live and you learn! And you regret pretending you know what you were talking about…lol
Hahah!! That’s so funny – at least you know now! And now I learned something, too. I love tabbouleh, so obvi I am down with adding more veg it to. Great idea, you maven, you.
you make me laugh with every comment 🙂
I never knew Maven was from Yiddish! And it’s ok to be a know-it-all as long as you teach others instead of making them feel dumb 🙂 I keep seeing cauliflower recipes where it’s “riced” like this and I really need to try it! I love tabbouleh so I’m sure I’d love this.
I try not to make others feel dumb! But I’m definitely guilty of pretending to know what I’m talking about lol.
I really like these recipes where cauliflower is snuck in. My husband loves cauliflower and I just tolerate it. This looks like it would be a great compromise.
You definitely don’t taste the cauliflower so more of a compromise for you!
I love Tabbouleh salads! I always get it out at a Greek restaurant, but I’ve never made it at home – I really should! Thanks for sharing!
you totally should! It’s so easy and this version is veggie filled!
I had NO idea that the base of tabbouleh is cauliflower?!?!? I always assumed it was some kind of super tiny pasta or rice or something…I guess you do know it all!
And ps – I like to pretend I know it all too! Act as if, right?!!? 😉
-Sammy @ http://www.peaceandloveandicecream.com
oh sammy! Tabbouleh is a type of salad and the usual grain is bulger wheat but I used ground up cauliflower instead 😉
First – I love the whole lesson about Maven and the interaction with your dad!!!
Second – I’m a complete idiot because I read over the ingredients at least 5x looking for the tabbouleh. (I thought it was some type of grain.)
hahahahaha I have DEFINITELY had those moments! just have to laugh and move on 😉
Nothing like a big bowl of veggies! This looks amazing. Can I come live with you please? Haha
Any time Sunnie 🙂