Laker's Tabuli: Yellow and Purple Cauliflower Tabuli

This recipe was inspired by the late Kobe Bryant, who passed away this past weekend. LA and people around the world have been mourning this man and all the lives lost on that helicopter.

It just doesn’t seem real.

I know for almost 2 decades I grew up watching the Lakers with my family, many times on Christmas day. Memories with my family, and super Laker’s fan, my grandma are just such sweet memories. He brought people together and was really an example of greatness. He will be sorely missed.

So, I went to the farmer’s market and saw these yellow and purple cauliflower and was immediately inspired to do something with them. Kobe’s art was the game, and my art is cooking, so the best way for me to tribute him is to make something inspirational.

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Tabuli has always been at my family tables. Being Armenian, my grandma taught me this recipe with traditional “bulgar” or cracked wheat. But, since cauliflower is the craze now and gluten-free is in, I decided to make it a raw tabuli with riced cauliflower. The result is delicious and even gets better the following day. There is great crunchy texture and brightness. The cauliflower is farmer’s market fresh and you can taste the freshness in this simple preparation.

If you don’t have purple and yellow cauliflower, you can most definitely make it with white cauliflower. It will still look very pretty!

Laker’s Tabuli: Yellow and Purple Cauliflower Tabuli

Servings: 2-4

½ purple cauliflower
½ yellow cauliflower
2 green onions, sliced thin
1-2 lemons, juiced
1 medium bushel parsley
1 small bushel mint, chopped small
¼ cup cherry tomatoes, sliced in half
2 Tablespoons olive oil
2 good pinches salt

1. First, rice the cauliflower with a box grater, or in a food processor. I prefer the box grater. Do it over a bowl to prevent from cauliflower flying around.

2. Then, mix all remaining ingredients. Add more salt or lemon juice to taste. That’s it!

3. Keeps 3-4 days in the fridge, but colors will start to bleed.