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
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
Method Prep:25min › Ready in:25min
Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
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.