Yields4 ServingsPrep Time40 minsCook Time12 minsTotal Time52 mins
Cauliflower tabbouleh:
½large cauliflower head, cored and cut into florets
1ptgrape tomatoes, quartered
½seedless cucumber, finely chopped
½cupfinely chopped fresh parsley
½cupfinely chopped fresh mint
½tspfinely grated lemon zest
⅓cupfresh lemon juice
¼cupolive oil
Kofta kabobs:
1lb93% lean ground beef
2tbspfinely chopped yellow onion
2garlic cloves, minced
3tbspchopped fresh mint
2tbspfinely chopped fresh parsley
2tspground cumin
1tspground cinnamon
1tspground coriander
½tsppaprika
1
For the tabbouleh, working in batches if necessary, place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes, cucumber, parsley, mint, lemon zest, lemon juice and olive oil. Season with salt and pepper to taste; mix well. Cover and refrigerate until ready to serve.
2
Place oven rack in top position. Preheat broiler. Coat broiler pan with nonstick cooking spray. In a large bowl combine ground beef, onion, garlic, mint, parsley, cumin, cinnamon, coriander and paprika. Season with salt and pepper to taste; mix well. Shape mixture into 8 2-inch oval meatballs. To assemble kabobs, thread one meatball onto each of 8 skewers.* Place on broiler pan.
3
Broil 12 to 16 minutes (160°F), turning once. Transfer kabobs to a platter, and serve with tabbouleh.
*If using wooden skewers, soak them at least 30 minutes before broiling to prevent burning.
Make it a meal: Serve with whole-wheat pita bread and a cucumber−yogurt salad.
Culinary: Tabbouleh Tabbouleh is a vegetarian salad made with tomatoes, parsley, mint, bulgur, olive oil and lemon juice. Tabbouleh is traditionally served as part of a mezze (a selection of small dishes).
Nutrition: Cauliflower Cauliflower, a cruciferous vegetable that’s a close relative of broccoli, has a compact head of flower bud clusters (florets) in a jacket of heavy green leaves. Cauliflower is an excellent source of vitamin C.
Ingredients
Cauliflower tabbouleh:
½large cauliflower head, cored and cut into florets
1ptgrape tomatoes, quartered
½seedless cucumber, finely chopped
½cupfinely chopped fresh parsley
½cupfinely chopped fresh mint
½tspfinely grated lemon zest
⅓cupfresh lemon juice
¼cupolive oil
Kofta kabobs:
1lb93% lean ground beef
2tbspfinely chopped yellow onion
2garlic cloves, minced
3tbspchopped fresh mint
2tbspfinely chopped fresh parsley
2tspground cumin
1tspground cinnamon
1tspground coriander
½tsppaprika
Directions
1
For the tabbouleh, working in batches if necessary, place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes, cucumber, parsley, mint, lemon zest, lemon juice and olive oil. Season with salt and pepper to taste; mix well. Cover and refrigerate until ready to serve.
2
Place oven rack in top position. Preheat broiler. Coat broiler pan with nonstick cooking spray. In a large bowl combine ground beef, onion, garlic, mint, parsley, cumin, cinnamon, coriander and paprika. Season with salt and pepper to taste; mix well. Shape mixture into 8 2-inch oval meatballs. To assemble kabobs, thread one meatball onto each of 8 skewers.* Place on broiler pan.
3
Broil 12 to 16 minutes (160°F), turning once. Transfer kabobs to a platter, and serve with tabbouleh.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
