Cauliflower tabbouleh

    25 min

    Made with cauliflower 'rice' instead of the traditional bulgur wheat, this modern twist on tabbouleh is a great gluten free option.

    1 person made this

    Serves: 4 

    • 1 large head cauliflower, cut into florets
    • 4 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 125g chopped tomatoes
    • 40g chopped scallions
    • 1 tablespoon chopped fresh mint
    • 2 tablespoons chopped fresh parsley
    • salt and ground black pepper to taste

    Prep:25min  ›  Ready in:25min 

    1. Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
    2. Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil and garlic. Add tomatoes, scallions, mint, parsley, salt and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavour.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)