Cauliflower Tabbouleh
15 minutes · Serves 4 as a side
- 1/2 head cauliflower, blitzed to rice
- 3 large bunches parsley, finely chopped
- 1 bunch mint, finely chopped
- 3 tomatoes, finely diced
- 4 tbsp olive oil
- 2 lemons, juiced
- to taste salt
- 01 Pulse the cauliflower in a food processor until it looks like coarse couscous. Do not overdo it or it turns to paste.
- 02 Combine with the parsley, mint, and tomatoes.
- 03 Dress with the olive oil, lemon juice, and plenty of salt, and let it sit 10 minutes before serving.
Real tabbouleh is a herb salad with a little grain in it, not the other way round — so the parsley quantity is not a typo. The cauliflower simply replaces the bulgur, which is wheat.