Cauliflower Tabbouleh

Ingredients

  • 2 lb head of cauliflower
  • 1 cup chopped cucumber
  • 6-8 cherry tomatoes, quartered
  • 1 bunch flat leaf parsley
  • 1/4 cup freshly chopped cilantro
  • 1 tablespoon freshly chopped basil
  • 2 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1.5 teaspoon sea salt

Method

Step 1

Cut the cauliflower in half, remove the core, then cut into small florets.

Step 2

In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer over to a large mixing bowl, then continue until all the cauliflower is processed.

Step 3

Stir in the cucumbers, tomatoes, and chopped herbs.

Step 4

Toss in the garlic, lemon, and olive, stir to combine, then season to taste with sea salt.

Nutritional Information

Nutritional analysis per serving: Calories 247, Total Fat 21.5 g, Fiber 6.1 g, Carbohydrates 14.3 g, Sodium 67.3 mg

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