Cauliflower Tabbouleh
Description
Made with riced cauliflower instead of the classic bulgur, this modern twist on tabbouleh is a refreshing vegan and keto option.
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
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.