The Cauliflower Craze - Let’s Make Tabbouleh

Cauliflower appears to be the new trendy vegetable of choice to transform. I have seen social media taken over by cauliflower pasta, gnocchi, rice and mash (just to name a few). I found a healthy and refreshing twist on making tabbouleh, an Arabic vegetarian style salad, by incorporating cauliflower. The taste is great, and the recipe is simple (my perfect combo). I encourage you to try this as well as other variations on existing recipe’s. I was surprised by how easy this was and how much flavor it contains.
The real question is, when will they create a cauliflower emoji?! 🙃

INGREDIENTS

 1 large head of cauliflower *approximately 2 cups

 1 cup chopped cucumber

 3/4 cup chopped cherry tomatoes

 1/3 cup chopped red onion*

 1/3 cup chopped fresh Thai Basil (Original recipe called for Mint, but I like to change things up)

 1/3 cup chopped fresh parsley

 Juice of 1 large lemon about 1/4 cup

 1 tbsp red wine vinegar

 2 tbsp olive oil

 Salt to taste

 Lemon pepper to taste optional

INSTRUCTIONS

1. Begin by preparing your cauliflower rice. Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor.

2. Place rice in a large bowl. Add all vegetables and fresh herbs and mix well.

3. Whisk together lemon juice, vinegar, oil, salt and pepper. Pour dressing over vegetable mixture and stir to coat.

4. Add more salt and lemon pepper to taste. Serve immediately or refrigerate to let flavors meld.

Note:

After refrigerating overnight, this will taste even better! It’s a fresh, light and healthy side dish to any meal. I thoroughly enjoyed eating this alongside barbecued salmon and green beans the other night. Bon Appetit!