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–+ servings

Cauliflower Tabouli

Print Recipe
Course Side Dish, Snack
Keyword vegetables, dips, cauliflower
Prep Time 20 minutes
Servings 6

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.

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