Recipe: Perfect Cauliflower Tabbouleh
Cauliflower Tabbouleh. Spread the cauliflower 'couscous' out on a large baking tray in an even, thin layer. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool.
Ingredients of Cauliflower Tabbouleh
- Prepare of Cauliflower.
- Prepare of Cherry tomatoes.
- Prepare of Cucumber.
- It’s of Parsley.
- You need of Mint.
- It’s 2 tbls of vinegrette.
If I have made my lentil salad then I will chuck that in too. ⠀ Making salads interesting keeps you eating them 😀 ⠀ Cauliflower is a cruciferous vegetable and you should try and eat these daily to support. Once again cauliflower rice steps up to take the place of a high carb ingredient. Place in a large bowl, season with salt and pepper and add the olive oil and lemon juice on top. Mix to combine and set aside.
Cauliflower Tabbouleh instructions
- Grate cauliflower in food processor..
- Seed cucumber and dice.
- Cut tomatoes into 1/4's.
- Chop parsley and mint.
- Add everything into a bowl.
- Add vinegrette and toss.
- Chill for at least an hour.
Meanwhile, prepare the remaining ingredients and place on top of the grated cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Add remaining ingredients to food processor; pulse until finely chopped. Place a large skillet over medium heat. When oil starts to shimmer, add the riced cauliflower and stir.