Cauliflower Tabbouleh
This Cauliflower Tabbouleh salad recipe (or cauliflower tabouli) is super quick and easy to make. It comes together in a flash and is perfect both as a side dish to complement your dinner or a light main dish for lunch. It’s my own homemade take on Trader Joe’s Cauliflower Tabbouleh. It’s raw, vegan, and gluten-free.Serves 4 as a side dish or 2 as a main dish
Ingredients
- 3 heaping cups chopped cauliflower florets about half a head
- 1 ½ cups chopped flat leaf parsley or one bunch
- 1 tomato diced
- 1 clove garlic minced
- 3 scallions sliced
- ¼ cup chopped fresh mint
- ¼ cup lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Place the cauliflower florets in a food process fitted with an s-blade and process until they form small pieces that resemble rice.
- Place the cauliflower in a large bowl and add the rest of the ingredients. Carefully mix everything together until it’s well incorporated.
- Refrigerate until ready to serve.