My Cauliflower Tabbouleh Salad by far one of my favourite easy salads as of late! It’s a simple recipe to add to your weekly meal prep and also makes for a great pot luck dish this summer. This isn’t just any plain old salad… it’ll even please your toughest family member ;) Bonus, it’s grain free and low carb!
** If you don’t have a food processor, grate the cauliflower florets. Or, purchase already riced cauliflower!! (If not finely riced, chop into finer pieces like in the photo of this recipe).
1 head cauliflower, cut into small florets
2 cups parsley, chopped with leaves and stems included (approx. 2-4 bunches of parsley)
1/2 cup mint leaves, chopped (approx. 1-2 bunches of mint)
3 roma tomatoes, chopped
1 english cucumber, diced finely
1 large garlic clove, minced
6 tablespoons olive oil
6 tablespoons lemon juice, (approx. 2 lemons)
Salt & pepper to taste
1. In the bowl of your food processor, add the cauliflower florets and pulse until it resembles rice. Place the cauliflower crumbles into a large bowl.
2. Mix together the parsley, mint, tomatoes, and cucumber and minced garlic with the cauliflower. Toss to combine.
3. Drizzle with olive oil and lemon juice. Add salt and pepper to taste.
4. Serve immediately or store in the fridge for up to 3 days.