This Recipe Serves 6
Ingredients
1 cup packed parsley leaves
¼ cup packed mint leaves
1 small head cauliflower (about 1 ½ pounds as purchased), leaves and stem removed
2 Roma tomatoes, seeded and diced
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
Instructions
Mince the parsley and mint leaves (or grind in a food processor) and add to a large bowl.
Grate the cauliflower using a box grater and stir together with the parsley and mint.
Add the diced tomato and stir it into the salad.
Drizzle the salad with the olive oil and lemon juice, and sprinkle with the salt (optional) and black pepper. Stir to coat.
Cover and let the tabbouleh marinate for 30 minutes before serving.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
Ingredients
1 cup packed parsley leaves
¼ cup packed mint leaves
1 small head cauliflower (about 1 ½ pounds as purchased), leaves and stem removed
2 Roma tomatoes, seeded and diced
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
Instructions
Mince the parsley and mint leaves (or grind in a food processor) and add to a large bowl.
Grate the cauliflower using a box grater and stir together with the parsley and mint.
Add the diced tomato and stir it into the salad.
Drizzle the salad with the olive oil and lemon juice, and sprinkle with the salt (optional) and black pepper. Stir to coat.
Cover and let the tabbouleh marinate for 30 minutes before serving.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.