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Cauliflower rice is all the rage, but this versatile vegetable actually makes an admirable substitution for a multiplicity of grains, like in this revamped tabbouleh recipe from JBF Award–winning author Ellie Krieger. Instead of using the traditional base of bulgur, Krieger grates the florets to grain-sized crumbs and then tosses the brassica with tomatoes, cucumbers, and a plethora of fresh and dried herbs. The result? A bright, refreshing salad that will leaving you wondering if there's anything you can't call on cauli for. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
