It’s rather early on this holiday, before 6 am when I started this. I just couldn’t fall back asleep after putting little tummy back down to sleep. There’s so much I have to get done this morning before the parade!
Last week I saw an event on Facebook “300 Vegans 4 Park Hill 4th of July Parade.” I didn’t read anything about it, all I saw was the date and time and knew that we had nothing to do so I asked papa tummy if he wanted to join. He said yes so we signed up. I thought we were signing up for some small vegan activism walk. What we actually signed up for was something a lot bigger. It wasn’t until a few days ago that we realized we’re going to be in an actual parade. A big parade too. Apparently, the Park Hill 4th of July Parade is getting bigger and we’re going to be a part of that! It’s a short 14 block walk, but a big deal to us since this is the first veganism thing we’ve been a part of.
Since I don’t have much time I’ll get right to today’s recipe, No So Tabbouleh Cauliflower Salad. My intent when I started putting this salad together was to make a radish tabbouleh using cauliflower rice instead of a grain for the base. As I was looking in the fridge I kept seeing all this stuff we had that would be great in the salad so I added it. What came of it wasn’t exactly tabbouleh, but it’s still freaking delicious.
I’m offering this as a last-minute contender if you’re still looking for something to take to a 4th of July gathering. You can serve it in a number of ways. It works as a taco filling or you could stuff mushrooms, tomatoes, or squash with it. You could just eat it by itself. Once the lentils are done it comes together very quickly since you can prep the veggies while it they’re cooking. It’s fresh and filling. Have a wonderful holiday weekend!
Not So Tabbouleh Cauliflower Salad
vegan, soy-free, nut-free, gluten-free, grain-free
- 1 cup dried green lentils, rinsed
- 3 cups water
- 2 pounds cauliflower florets
- 1 red bell pepper, seeded and diced
- 4 radishes, trimmed and thinly sliced
- 3 scallions, thinly sliced
- 1/2 bunch cilantro, chopped
- 1/4 cup tahini
- juice from 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- Combine the lentils and water in a medium saucepan. Bring to a boil, reduce heat to medium-low, cover and simmer for 20-25 minutes. Drain and let cool.
- While lentils are cooking prepare the veggies. Place the cauliflower florets in a blender or food processor and pulse until it turns to rice. You may need to do this in stages to fit all the florets. It should make about 7 or 8 cups of rice.
- In a large bowl combine cauliflower, bell pepper, radishes, scallions, and cilantro. Toss in the lentils and mix.
- In a small bowl whisk together the remaining ingredients. Add dressing to the large bowl and fold in until well incorporated.
- Serve immediately or cover and refrigerate until ready. Enjoy!
If there happens to be leftovers you can turn it into a meatloaf of sorts like I did. I just mixed about 4 cups of it together with about 1/2 cup of brown rice flour and 1 1/2 cups of leftover pasta sauce made from butternut squash, baked in at 475 degrees for about 45 minutes, topped it with a ketchup Cholula mixture and finished baking for another 15 minutes.