Cauliflower Tabbouleh Popular Recipes

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Cauliflower Tabbouleh

"Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly."

Ingredients :

• 1 large head cauliflower, cut into florets
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 3/4 cup chopped tomatoes
• 1/3 cup chopped scallions
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh parsley
• salt and ground black pepper to taste

Instructions :

Prep : 25M	Cook : 4M	Ready in : 25M

• Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
• Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

Notes :

• You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself.

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