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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.
You are SUCH a maven, and I love it. Your explanation made me smile!
Anything to make you smile Meg 🙂
The green and the red is so pretty! Ok, that is funny, because I had been wondering what “healthy maven” was, but just thought it was a totally awesome baker, since that is what you are. 🙂 Well, now it is confirmed! Caluiflower has never looked so good!
P.S. Reread the post and totally went and voted for you! Best of wishes and hoping you win!
I ended up looking super pretty which was obviously a plus 🙂 Thank you lovely! IF maven means totally awesome baker then you are definitely a maven!
YES!! Oh my gosh, I want this so bad!! This looks amazing right now and I love cauliflower so this is right up my alley!
Come over I have so much leftover!
I love the food of “your people!!!” I love tabbouleh and can’t wait to try your cauliflower version. Yum, yum, yum, yum, yum! I repeat, yum! 🙂
om nom nom nom! I know you’ll love!
Haha I chuckled (not a full on laugh yet, sorry) when I read that Tabboleh is Lebanese. Same side of the world, same thing.
Your recipe looks so healthy, it makes me feel bad for the burger I’m about to pound down when lunch time comes around.
How in the hell can I make you laugh! And never feel bad for the burger!
love tabbouleh but the grains they use always restricts how much I can eat it! What a great gluten-free swap this is.
Origins aside, the israeli way of eating falafels with all the salads/toppings is my most favorite combination – yesterday I got myself a falafel salad at this israeli chain in NYC called Maoz – the tabbouleh there was different from the lebanese one I’ve had – but yummy nonetheless..
Thank you!!! Ah Falafels are amazing and I LOVE Maoz. I lived around the corner from one and it was a regular place for me 🙂
I had no idea what maven meant, but thought it fitted in well in your blog name!
Thanks Amelia!
Obviously I voted for you 🙂
I love your blog name now even MORE after knowing the actual definition behind it…. I honestly always just thought of a beautiful, mysterious raven when I read “maven.” Now, I didn’t actually think you meant raven, it’s just a word association that will never go away. That’s okay though- because ravens are awesome.
Ah well we can pretend it’s related to some kind of bird since that sounds far more exotic!
Hahhah DADDDDDDD why must you make me doubt my blog name?! This looks sosososo good. Food processor should be happening very soon.
Ah birthday must be coming up then!
My dad always tells me that I’m such a know-it-all too but then it’s actually him who knows it all duh! This tabbouleh looks amazing and super fresh, I love it 🙂
Thank you lovely! You’re a serious maven in the kitchen!