Prep time
30 minutes
Cook time
-
Course
Small Bites
Skill level
Beginner
Season
Summer
Serves
4 to 6 as a side
Summer is the time to make easy sides that don’t require any heat to prepare and can be served chilled. This light and refreshing broccoli tabbouleh is one of those perfect side dishes that can be served with practically anything.
Tabbouleh is a classic Middle Eastern dish that is made traditionally with bulgur, parsley, mint, tomatoes, lemon juice, and olive oil. I make my own version of tabbouleh that is grain free using pulverized broccoli florets in the place of bulgur, it’s a great way to get some extra greens in your diet.
Ingredients
- 2 large heads of broccoli
- ¼ cup of finely chopped red onion
- ¼ cup of finely chopped parsley
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- ¼ cup lemon juice
- ½ cup olive oil
- 2 cloves of garlic, grated
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
Also works with
Special equipment
Preparation
- Place the broccoli florets in a food processor and pulse until they reach a grain size consistency. You might have to work in batches to ensure even sized pieces, be careful not to over-do this because you still want some crunchy texture. Use a vegetable peeler and peel the woody stems from the outside of the broccoli and finely chop.
- Place the processed broccoli florets and chopped stems into a large bowl. Add the red onion, parsley, cucumber, and tomatoes.
- Make a quick vinaigrette by placing the lemon juice, garlic, salt and pepper in a small bowl. Slowly whisk the olive oil in until emulsified. Drizzle the vinaigrette over the bowl of broccoli and mix until combined. Season to taste with extra salt and pepper as necessary. For best results, let the broccoli rest in the fridge for at least 30 minutes and up to a day in advance. This gives the broccoli time to absorb the flavor and soften.
Broccoli Tabbouleh
Prep time
30 minutes
Cook time
-
Course
Small Bites
Skill level
Beginner
Season
Summer
Serves
4 to 6 as a side
Summer is the time to make easy sides that don’t require any heat to prepare and can be served chilled. This light and refreshing broccoli tabbouleh is one of those perfect side dishes that can be served with practically anything.
Tabbouleh is a classic Middle Eastern dish that is made traditionally with bulgur, parsley, mint, tomatoes, lemon juice, and olive oil. I make my own version of tabbouleh that is grain free using pulverized broccoli florets in the place of bulgur, it’s a great way to get some extra greens in your diet.
Ingredients
- 2 large heads of broccoli
- ¼ cup of finely chopped red onion
- ¼ cup of finely chopped parsley
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- ¼ cup lemon juice
- ½ cup olive oil
- 2 cloves of garlic, grated
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
Also works with
Special equipment
Preparation
- Place the broccoli florets in a food processor and pulse until they reach a grain size consistency. You might have to work in batches to ensure even sized pieces, be careful not to over-do this because you still want some crunchy texture. Use a vegetable peeler and peel the woody stems from the outside of the broccoli and finely chop.
- Place the processed broccoli florets and chopped stems into a large bowl. Add the red onion, parsley, cucumber, and tomatoes.
- Make a quick vinaigrette by placing the lemon juice, garlic, salt and pepper in a small bowl. Slowly whisk the olive oil in until emulsified. Drizzle the vinaigrette over the bowl of broccoli and mix until combined. Season to taste with extra salt and pepper as necessary. For best results, let the broccoli rest in the fridge for at least 30 minutes and up to a day in advance. This gives the broccoli time to absorb the flavor and soften.