Ingredients
Units
Scale
- 1 medium head of cauliflower (about 1 pound), coarsely chopped
- 5 tablespoons extra-virgin olive oil, divided
- Salt/Pepper as desired
- 1/4 teaspoon cumin
- 1 cups (packed) flat-leaf parsley leaves with tender stems
- 1/2 cup fresh dill
- 1 cup (packed) mint leaves
- 2 scallions, white and pale-green parts only, sliced
- 2 garlic cloves, coarsely chopped
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 medium english cucumber (about 8 1/2″ long), cut into 1/4″ pieces
- 1 1/2 cups cherry tomatoes, quartered
Instructions
- Coarsely grate the cauliflower in a food processor.
- Throw the cauliflower rice onto a pan with 1 tbs oil, top with salt, pepper, and cumin. I don’t recommend frozen as it will add too much moisture to the dish.
- Cook until softened, 5-7 minutes. Don’t over cook. Remove from heat and place in the fridge to cool.
- In a food processor pulse the parsley, mint, dill, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining oil until herbs are coarsely chopped.
- Transfer to a large bowl with the cauliflower, cucumber, tomatoes and gently toss to coat. Season with additional salt, if necessary.
Notes
*If you’d like to adhere to the texture of the more classic Tabouli you can finely chop the tomatoes and cucumber
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salad
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 2-4