Description
Tabbouleh salad is a delicious staple in Middle Eastern cultures, but most recipes feature bulgur wheat. Try this cauliflower tabbouleh.
Ingredients
Scale
- 1 large head cauliflower
- ½ cup lemon juice
- ¾ cup extra virgin olive oil
- 1 bunch parsley, washed and chopped
- 1 bunch green onions, chopped
- 2 cups Roma tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Chop cauliflower, then add to a food processor and pulse until rice-like consistency.
- In a large bowl, combine the cauliflower and the lemon juice and stir well.
- Add the olive oil and the parsley, green onions, tomatoes, salt and pepper.
- Stir well.
- Taste and add more salt and pepper if needed.
- Cover and refrigerate for at least 4 hours, stirring once each hour.
- Prep Time: 35 min
- Category: Salads
- Method: Food processor
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 250g
- Calories: 292
- Sugar: 5g
- Sodium: 435mg
- Fat: 27.6g
- Saturated Fat: 3.9g
- Unsaturated Fat: 23.7g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 3.8g
- Protein: 3.4g
- Cholesterol: 0mg
