Cauliflower Tabbouleh in 5 minutes

Want a delicious way to use your cauliflower? Try this take on a tabbouleh!

The intensity is pulled back in this wheat free option with way less parsley. I do love parsley, but growing up in a Middle Eastern household where parsley was added in abundance to every salad was a little bit much for a developing palate.

If you’ve never eaten cauliflower raw, it’s well worth giving it a go. As kids, we were offerred “cauliflower icecreams” (aka a cauliflower floret spiked on a fork) in place of the mushy, steamed variety. Waaaaay more palatable!

This Cauliflower Tabbouleh is crunchy, interesting, and a much lighter, grain free, GF version of the famous Middle Eastern dish.

INGREDIENTS:

1/4 - 1/2 Cauliflower, finely sliced

1 Tomato, diced

1 Lebanese Cucumber, diced

1/4 finely diced Red Onion (optional)

A few sprigs of mint + parsley, finely chopped

Juice of half a lemon

A swizzle of olive oil

Salt and pepper to taste.

METHOD:

Toss it all together in a bowl and you’re done in 5 minutes!

Serve as a side salad, wrap it up with falafel or kebab meat.

Grab a fruit and veggie box - you might have everthing you need in here.