Cauliflower Tabbouleh

Cauliflower Tabbouleh

Tabbouleh, a Middle Eastern salad, is traditionally prepared with bulgar wheat. Definitely not gluten free nor Paleo. But the flavors are so wonderful and crisp that I decided to replicate the side with riced cauliflower and see how it went. It was wonderful, especially on top of the grilled chicken I made with it! This dish was super easy and fast to prepare. It took me less than 10 minutes. Let it marinate overnight and you’ve got yourself one heck of a dish!

Cauliflower Tabbouleh

1/2 head of raw csuliflower, riced (I just threw it through the food processor)

2 T fresh lemon juice

2 tsp Kosher salt

1/4 cup minced scallions

1/2 c chopped fresh mint

1 T apple cider vinegar

1/2 cup fresh parsley

1 cup diced Roma tomatoes

1 tsp black pepper

Directions

1. Rice the head of cauliflower in a food processor. Set aside in a large mixing bowl.

2. Mix all other ingredients together and add to cauliflower. Toss to coat.

3. Refrigerate overnight or for at least 3 hours. Serve cold.

 



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