Cauliflower Tabbouleh

This Cauliflower Tabbouleh is full of fresh herbs and lots of summer veggies. It’s a quick side dish or pair it with hummus and pita chips for light lunch!

Course Salad, Side Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 5

Chilling time 30

Total Time 45

Servings servings

Calories 121kcal

Author Meggan Hill

Ingredients

1/2 pound riced cauliflower (2 cups)
2 roma tomatoes seeded and chopped (about 1 cup)
1 large cucumber peeled, seeded, and chopped
2 scallions sliced
2 cups fresh parsley chopped
1 cup fresh mint chopped
1/4 cup lemon juice from 2 large lemons
1/4 cup olive oil
2 cloves garlic minced (about 1 teaspoon)
Salt and freshly ground black pepper

Instructions

In a large bowl, combine cauliflower, tomatoes, cucumbers, scallions, parsley, mint, lemon juice, olive oil, and garlic. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper)
Cover and refrigerate at least 30 minutes to blend flavors. The salad will taste better the longer it sits, so feel free to make it ahead and let it sit overnight.

Nutrition

Calories: 121kcal