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Cauliflower Tabbouleh

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Ingredients

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  • 1 large head of cauliflower, chopped into florets
  • 1 bunch green onions, white and green parts (about 1 cup)
  • 1 cup chopped mint
  • 1 cup chopped parsley
  • 1 cucumber, diced
  • 2 cups cherry tomatoes, cut in half
  • 1 T lemon juice
  • 1 T olive oil
  • 1.5 tsp salt
  • 1/2 tsp ground cumin
  • pepper, to taste

Instructions

  1. Place florets in food processor and pulse several times until “couscous” consistency is reached.
  2. Place “riced” cauliflower into a large bowl.
  3. Add chopped onion, parsley, mint, cucumber and tomato.
  4. Coat with olive oil and lemon juice and sprinkle with cumin, salt and pepper.
  5. Place in an airtight container or cover bowl with saran wrap and allow tabbouleh to sit overnight (or at least 6 hours).
  6. Serve cold.

Nutrition

Find it online: https://www.thehealthymaven.com/cauliflower-tabbouleh/