Cauliflower Tabbouleh (Grain Free)
Cauliflower tabbouleh is a grain free version of the classic tabbouleh salad. It is typically served as part of a mezze (metzea) appetizer assortment, and it can be perfect in the summer as a side or a vegetarian main course. The parsley, mint and lemon combination make this dish refreshing and invigorating.
- 4 cup 4 cup 4 cup Cauliflower Rice (click for recipe), fine, like couscous
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 1 cup 1 cup 1 cup Parsley, Flat Leaf, minced
- 0.5 cup 0.5 cup 0.5 cup Mint Leaves, minced
- 2 pieces 2 pieces 2 pieces Green Onion, thinly sliced, or 1 shallot finely chopped
- 2 pieces 2 pieces 2 pieces Roma Tomato, diced
- 1 pieces 1 pieces 1 pieces Lemon, juiced, or more to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large frying pan or sauté pan, heat the 2 tbsp of olive oil over medium high heat.
- Add the cauliflower couscous and sauté for 10 minutes until the cauliflower is tender and some of its water has evaporated.
- Spread the cauliflower couscous to a rimmed cookie sheet and let cool.
- Meanwhile, chop the herbs and the vegetables.
- Transfer the cauliflower couscous to a large mixing bowl.
- Add the herbs, the scallions (or shallot) and lemon juice with the remaining olive oil and season with salt and pepper to taste.
- Add the diced tomatoes and fold gently to distribute the tomatoes evenly.
- Refrigerate for about 1 hour before serving.
NOTES To make ahead: The cauliflower couscous and the vegetables and herbs can be prepared one day ahead. Store separately and mix the day it will be served.
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