Cauliflower Tabbouleh recipe

All Recipes Salad Vegetable Salad Recipes Cauliflower

Ingredients

1 large head cauliflower, cut into florets
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
¾ cup chopped tomatoes
⅓ cup chopped scallions
⅓ cup chopped fresh mint
⅓ cup chopped fresh parsley
salt and ground black pepper to taste

Nutrition Info

128.3 calories
carbohydrate: 15.1 g
cholesterol: : -
fat: 7.1 g
fiber: 6.1 g
protein: 4.9 g
saturatedFat: 1 g
servingSize: -
sodium: 108 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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

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