Cauliflower Tabbouleh Recipe
Inspired by the classic Middle Eastern Dish, this cauliflower tabbouleh is loaded with vegetables and herbs. It keeps well in the fridge for a few days, making it a great recipe to keep on hand for your weekly meal prep.
Servings: 8 servings
Calories: 116kcal
Equipment
- Large Mixing Bowl
- food processor
Ingredients
- ¾ pound cauliflower (coarsely chopped)
- 3 medium cucumbers (peeled, seeded and finely chopped)
- 4 medium plum tomatoes (seeded and finely chopped)
- 2 cloves garlic (minced)
- 1 bunch green onions (sliced thin)
- 2 bunches flat-leaf parsley (stems removed, minced)
- 1 bunch fresh mint (stems removed, minced)
- 1 teaspoon fine sea salt (plus additional, as desired)
- ⅓ cup extra virgin olive oil
- 1 medium lemon (juiced)
Instructions
- Place the cauliflower into the food processor, and pulse until it breaks apart into tiny pieces about the size of grains of rice.
- Dump the grated cauliflower, cucumbers, tomatoes, garlic, green onions, parsley, mint, and salt into a large bowl. Stir gently to combine, and then dress with olive oil and lemon juice. Let stand for 15 minutes, and then serve.
- Store any leftovers in a tightly sealed container in the fridge for up to 3 days.
Nutrition
Calories: 116kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 316mg | Potassium: 415mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1567IU | Vitamin C: 54mg | Calcium: 51mg | Iron: 2mg
