One Saturday morning when I was in first grade, my parents took my brother and I into downtown Denver (where we lived). We parked and walked into the Marriott parking lot to a crowd of people. Shortly after arriving, we pushed our way through the crowd and found a long row of tables. Running the length of the table was a series of hot dog buns, each measuring 21″ in length. Inside of the bun was a hot dog. In fact, the hot dog extended unbroken through each bun on the table and onto the table on each side (and on many more tables).
The hot dog measured a record breaking 359 feet long. As instructed, we picked up the bun, as other children did, to show the world that the hot dog was indeed contiguous. The length was not only record breaking, but blew away the previous record of 182 feet. Unfortunately, Guinness only recognizes the longest hot dog if it is also in a contiguous bun.
Today’s recipe has nothing to do with hot dogs, but is tabouli (tabbouleh). In 2009, the largest tabouli (4,324 kg/9,532 lb 12 oz) was created. While this was not nearly that large, it made quite a bit.
This is not a traditional tabouli as it is not made with bulgur or even couscous, but with cauliflower.
I found when I went to make it that I didn’t have any scallions, so I used shallots. They are both in the onion family, right?
I used the food processor to grate the cauliflower,so I ended up with both tiny pieces (like couscous) and shreds, but it worked.
Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 0 minutes | Makes: 4 servings | Difficulty: Easy
- 1 head cauliflower
- 2 plum tomatoes
- 1/3 cup lemon juice
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 2 scallions, chopped
- 1 bunch parsley
- 2 tbsp chopped mint
Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 2 diced plum tomatoes, 1/3 cup lemon juice, 3 tablespoons olive oil, 2 tablespoons soy sauce, 2 chopped scallions, 1 bunch chopped parsley and 2 tablespoons chopped mint in a large bowl. Season with salt and pepper.