Cauliflower Tabouli
Raw cauliflower tabouli is a fresh and zesty side dish.
Servings: 8 servings
Ingredients
- 1 head cauliflower about 2 pounds
- 1 bunch fresh flat-leaf parsley chopped
- 2 tablespoons chopped fresh mint
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic grated or pressed
- 1 teaspoon fine sea salt
- 2 tomatoes diced
- 1/2 cucumber chopped (about 1 cup)
- 1/4 cup diced red onion
Instructions
- Remove leaves and core from cauliflower and break into florets. Place florets in a food processor and pulse about 10 times, until pieces have broken down and resemble rice or couscous.1 head cauliflower
- Add parsley and mint and pulse again until uniformly mixed with the cauliflower.1 bunch fresh flat-leaf parsley, 2 tablespoons chopped fresh mint
- In a large bowl, whisk together lemon juice, olive oil, red wine vinegar, garlic, and salt.1/4 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 clove garlic, 1 teaspoon fine sea salt
- Transfer cauliflower mixture to the bowl, and add tomatoes, cucumber, and onion. Stir well to mix with the dressing.2 tomatoes, 1/2 cucumber, 1/4 cup diced red onion
- Serve immediately or chill in the refrigerator until ready to serve.
