Cauliflower Tabbouleh Salad
Super fresh, colorful and bright tabbouleh style salad made with cauliflower rice instead of traditional bulgar wheat. This raw, vegan, gluten-free, oil-free version of the classical mezze pairs perfectly with fresh baked Falafel Cookies!
Cauliflower Tabbouleh Salad
by Sarah Farsh May 26, 2020
- 1 bag organic frozen cauliflower rice, defrosted (fresh is fine, or you can make your own with a food processor and x1 head of cauliflower)
- 2 cloves garlic
- 2 large lemons, juiced
- 1 lime, juiced
- 1 cup organic cherry heirloom tomatoes (or any tomatoes of choice)
- 1 cup fresh parsley
- 1 bunch scallions
- 1/4 cup fresh mint
- kosher salt and fresh ground black pepper to taste
- pinch of cayenne pepper (optional)
- 1 fresh jalapeño pepper (optional)
In a food processor, grind all ingredients together but the cauliflower rice. Top ground herby mixture onto a bowl of defrosted cauliflower rice and mix to enjoy!
