SERVES 8
Tabbouleh is traditionally made with bulgur. The riced cauliflower is a perfect replacement, adding a hint of the light color associated with tabbouleh. Since parsley is the dominant flavor in tabbouleh, you don’t miss much with this swap. This salad is also much easier to make when you don’t have to prepare and soak the bulgur.
INGREDIENTS
2 cups/80 g packed parsley, chopped
1 cup/50 g green onion, chopped
1 cup/160 g tomato, seeds removed and diced
1 green bell pepper, diced
1 cup/230 g cauliflower, riced
2 tbsp/30 ml extra-virgin olive oil
2 tbsp/30 ml fresh lemon juice
½ tsp sea salt
¼ tsp pepper
COOKING INSTRUCTIONS
Gently combine all ingredients. Adjust salt, pepper and lemon
