You know goop. Gwyneth Paltrow’s lifestyle blog that offers unbiased recommendations on things from travel, food, skincare and more.
I love goop. Over the year’s it’s become one of my go-to’s for health-centric advice, and educational content. In a lot of ways, when Gwyneth Paltrow launched goop, she was pioneering the concept of content-creation as a viable lifestyle for many of us bloggers today.
My favourite thing about goop, is the access to conversations with leading doctors, mentors and health gurus.
My second favourite thing about goop, is of course, the many great recipes. All of them are health-centric, and because of this, they fit well into my lifestyle, too.
Today’s Cauliflower Tabbouleh recipe is by goop.
Firstly, how great does a cauliflower tabbouleh sound? Tabbouleh’s usually call for fresh ingredients like mint, cilantro, lemon, and herbs.
Secondly, am I the only one who instantly thinks of salads at the sound of summer? I’m not sure what it is about summer, but I immediately begin to think of light and refreshing recipes.
Summer salads are great. They’re easy to make, and above all, they’re refreshing.
After making this cauliflower tabbouleh, twice, I can confidently share that it will become a staple for my summer dinner parties.
This will sound cliché, but in this case it’s true; every bite was bursting with flavour.
This summer salad is great for so many reasons.
- it’s light
- packed with nutrients
- it’s healthy
- low-carb (not that I have anything against carbs)
- and refreshing (the fresh lemon juice helps!)
- ½ medium head of cauliflower
- 1 small garlic clove, very finely grated or minced
- juice of 1 small lemon, plus more to taste
- 4 tablespoons olive oil, plus more to taste
- a pinch of Aleppo pepper (if available, or use sweet paprika combined with a little cayenne)
- a pinch of salt, plus more to taste
- about ½ a cucumber, seeded and cut into 1cm (½ in) pieces (about 1 cup prepared)
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh mint
- ⅓ cup chopped fresh coriander
- 2 spring onions, thinly sliced
To make the cauliflower couscous, break the cauliflower into florets, then pulse in a food processor 10-15 times for 1-2 seconds each time. Stop when the cauliflower has been broken down into pieces the size of quinoa or couscous.
In the bottom of your serving bowl, whisk together the garlic, lemon juice, olive oil, Aleppo pepper (or substitute) and a pinch of salt. Add the cauliflower, cucumber, herbs and spring onions and toss to combine. Season with salt, more lemon juice and olive oil to taste.
Note, this recipe is the exact recipe created by and shared in Gwyneth Paltrow’s cookbook: It’s All Easy.