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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.
Too funny this story lady!
Love it!
Thanks Shashi!
Voted…but you named it wrong..they are BALLZ
Absolutely detest tabbouleh- my neighbours were Lebanese as a kid and they would bring trays over- If only it didn’t have parsley- Although I do love all things cauliflower to one to keep an eye on 😉
You’re so right! Had I named them balls I definitely would have won! Gotta get over the parsley thing…
Lol to the story of this recipe!! I love tabbouleh so I imagine I would LURVE this. I would totally support a maven dad blog 😉
I’ll get on it!
I am Jewish, born in Lebanon, I grew up eating Tabuleh, it may not be considered an Ashkenazi Jewish food, but it could be considered a Sephardic food which has a lot of Middle Eastern influences… Maybe there is no fail#2
There you go! I think you may be the maven afterall 🙂
Hahaha such a funny intro!! So excited to hear you’re Jewish…me too 🙂 Jewish foodie bloggers unite! We should totally do some kind of Jewish recipe makeover series sometime…considering like every Jewish food is unhealthy. Wahh. This tabbouleh looks amazing–love me some fresh herbies anytime.
I’m so down for that series!!!
Love the convo with your Dad!
Pancakes, Congee, Chocolate and Chinese Fondue, Curry, Noodles…just a few staples in my home while growing up 🙂
Can I come hang out in your kitchen?
Haha! My people. You’re so funny. I didn’t know the exact definition of Maven but I would have to agree with your Dad. It suits you very well!
I didn’t know tabbouleh was Lebanese either. Hmm. I love your spin on it with cauliflower. Brilliant!
Thanks love!
Hehehe You are adorable, miss know-it-all or not! : )
This is an awesome recipe, how creative to use cauliflower as a substitute! Thanks girly!
Glad you like it!
you are just genius!!!
teehee thanks Dixya 🙂
i’m in love with tabbouleh. this sounds amazing! alas i don’t have a food processor.
We MUST change that! I’m starting a fund 😉