It’s November and there’s still fresh organic strawberries to be had at the local farmer’s market and not the scrawny, no flavor kind either. Although not quite as good as when they’re at the peak of the season but still pretty good for being at the end. I’m not sure how much longer they’re going to be available, I’m just getting ’em while the gettin’ is still good.
Besides just eating the strawberries plain as a snack, I also made strawberry tabouli – a raw variation that has strawberries subbing in for tomatoes and cauliflower for bulgar wheat. Except for the olive oil and the salt and pepper, I got everything pictured at the farmers market, even the falafels and lemon hummus.
Strawberry Tabouli
Makes about 4 – 6 servings
6 fresh strawberries, cut into small chunks
1/2 cauliflower head
4 – 6 lacinato kale leaves
1 green onion, finely chopped
Handful fresh parsley, minced
Handful fresh mint, minced
Dressing
1 garlic clove, minced
1 tablespoon lemon juice, freshly squeezed
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
Black pepper to taste
In a large mixing bowl, grate the cauliflower with a box grater using the large holes side. De-stem the kale leaves and cut into thin strips and add to the bowl. Add in the strawberries, green onions, parsley and mint. Mix well.
In a small bowl, whisk together the dressing ingredients. Add the dressing and toss to coat. Cover and refrigerate until ready to serve.
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what an amazing idea, this looks incredible! Gorgeous photo too, I need to try this!
Same here – we’re still getting English strawberries and raspberries, though I think they may be more edging towards the flavourless side of things. I’m intrigued by the cauliflower grains – a very clever idea I intend to try out soon!
Looks so delicious, but I’m afraid we’re a little past strawberry season here. Darn. Frozen strawberries are still in season, though. :)
I love the cauliflower substitution for bulgur in this tabouli, and the strawberries sound like such a refreshing addition!
I love this! Never thought about adding strawberries to tabouli and the use of cauliflower is so clever.
Oh sure, rub it in… You and your November strawberries! What I’d give for that kind of abundance. I may have to wait another half a year to try this wild combination, but I certainly won’t forget it- I’ve never heard of anyone daring to combine cauliflower, kale, and strawberries in one dish.
Mmmmm, strawberry & cauliflower tabouli – Love that they are substitutions for tomatoes & tabouli – creative and refreshing! I had a dish @ Vedge in Philly – I thought it was tomatoes – but it was pickled turnips :) and also a dish @ Departure in PDX – seared watermelons in an Asian slaw – so delicious! I would love to incorporate more fruits in my savory dishes!
Strawberries? That is quite tempting but this time of the year in Italy where I live strawberries are definitely off season. I’ll wait until springtime comes again :)