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Cauliflower Tabbouleh Recipe

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This recipe for Cauliflower Tabbouleh is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ small cauliflower
2 cups of flat-leaf parsley, finely chopped (approx. 3 bunches)
½ cup of mint, finely chopped
1 Persian cucumber, chopped (the normal kind in Israel)
1 cup cherry tomatoes, quartered
½ small white onion, chopped
¼ cup quality extra virgin olive oil, such as Colavita
3 tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon cumin
Directions:
Directions:
PREPARATION
For the cauliflower rice:
1. Cut the cauliflower in half. Cut out the hard core. Cut into pieces that fit in the food processor.
2. Place pieces in food processor. Pulse about 5 times or until pieces are the size of rice. You can also use a
hand grater for this step.
3. Transfer the cauliflower rice to a microwavable bowl. Microwave for 2 1/2 mins. This leaves the
cauliflower rice with a little crunch- which we love for tabbouleh salad! If you want the cauliflower rice to
taste more like actual rice, microwave for 3 minutes.

For the salad:
Literally just add everything to a bowl and mix. But there are a couple important tips if you want a more
authentic tabbouleh salad:
Tabbouleh tip #1: It’s all about the parsley. Parsley should be the main ingredient in the salad- get some
fresh parsley!
Tabbouleh tip #2: Make sure the parsley and mint are dry before adding to the salad. Use paper towels or a
spin dryer thing. Any extra water in the salad is bad.

 

 

 

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