- 1 large head cauliflower, cut into florets
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 3/4 cup chopped tomatoes
- 1/3 cup chopped scallions
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
- salt and ground black pepper to taste
- 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 flavor.
05/27/2019
recipepes.com
cauliflower tabbouleh, recipe
PT15M
PT1H
5
455 calories
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