Cauliflower “Rice” Tabbouleh Salad

Name: Cauliflower “Rice” Tabbouleh Salad
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 small cauliflower head - cut off the florets; 2 cups cucumber - chopped; 2 cups cherry tomatoes - chopped; 1 cup Fresh parsley - chopped; ¼ cup fresh mint - chopped; ¼ cup olive oil; 2 tbsps. fresh lemon juice; to taste salt and pepper

Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.

Cook35 min
Total35 min
Serves2
LevelIntermediate

Dairy-Free Gluten-Free Low-Carb Vegan Vegetarian Middle Eastern

Ingredients

1 small cauliflower head - cut off the florets
2 cups cucumber - chopped
2 cups cherry tomatoes - chopped
1 cup Fresh parsley - chopped
¼ cup fresh mint - chopped
¼ cup olive oil
2 tbsps. fresh lemon juice
to taste salt and pepper

Method

Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
Place the cauliflower in a microwave-safe bowl and microwave for 3-4 minutes. The time will depend on the power of the microwave.
Once cauliflower is cool enough to handle, transfer to a salad bowl.
Add cucumber, tomatoes, parsley and mint in the salad bowl.
In a mason jar, pour the olive oil and freshly squeezed lemon juice. Add salt, pepper and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
Pour the dressing over the salad, toss well and enjoy!