Cauliflower Tabouli
Equipment
- food processor or blender
Ingredients
- 1/3 cup extra virgin olive oil
- Zest and juice of one lemon (plus more to taste)
- 2 Tbsp. red wine vinegar
- 2 cloves garlic
- 1/2 cup fresh mint leaves
- 1 bunch flat-leaf parsley (washed and dried - cut stems off bunch)
- 1/2 tsp. black pepper
- 1/2 tsp. kosher salt
- 4 Roma tomatoes (diced into small pieces)
- 4 green onions (sliced thinly)
- 1 English or hothouse cucumber (diced into small pieces)
- 3 cups cauliflower rice
Instructions
- Wash the mint and parsley, remove stems and discard.
- In a blender, combine olive oil, lemon zest/juice, vinegar, garlic, herbs and pepper. Blend until smooth. Set aside.
- Add cauliflower florets to food processor and pulse until the cauliflower resembles small rice or couscous. You may have to process it in batches.
- In a medium bowl, combine the tomatoes, green onion, cucumber and cauliflower. Toss gently.
- Serve immediately or cover and chill until ready to serve, up to one night.
Video
Nutrition
Calories: 150kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 190mg | Potassium: 461mg | Fiber: 3g | Sugar: 4g | Vitamin A: 636IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 1mg