Meze Plates With Homemade Tabbouleh

Ingredients

• 6 cauliflower florets (about 1 1/2 cups)

• 1 chopped fresh flat-leaf parsley

• 1/2 chopped fresh mint

• 3 1/2 extra-virgin olive oil, plus more for drizzling

• 4 fresh lemon juice (from 1 large lemon)

• 3/4 black pepper

• 1/2 kosher salt

• 1 halved cherry tomatoes

• 1 sliced Persian cucumber (from about 1 medium cucumber)

• 3/4 canned unsalted chickpeas (garbanzo beans), drained and rinsed

• 1/2 thinly sliced red onion (from 1 medium onion)

• 1 pitted oil-cured olives (about 2 Tbsp.), halved lengthwise

• 1/2 prepared baba ghanoush

• 6 drained jarred marinated artichokes (about 3/4 cup)

• 4 drained jarred marinated roasted red bell peppers (about 2/3 cup)

• Whole-wheat pita rounds, for serving, optional

• Lemon wedges, for serving

Directions

1. In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat.

Directions

1. Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined.

Directions

1. Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges.

Yields: 4

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