Cauliflower Tabbouleh

Prep Time 30

Total Time 30

Servings Servings

Calories 161kcal

2/3 Cup Lemon Juice
1/3 Cup Olive Oil
1 Clove Garlic minced
1 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
2 1/2 Cups Cauliflower Rice
5 Bunches Fresh Parsley thoroughly rinsed! I recommend rinsing the night before and storing it in the fridge in clean kitchen towels.
1 Small Red Onion minced
12 Ounces Cherry Tomatoes quartered

In a large bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1/2 teaspoon).
In a food processor, process cauliflower (2 1/2 cups) until it’s a fine grain, similar to the size of bulgur grain, using 1-second intervals. Place the cauliflower in the lemon juice/olive oil and let it sit white prepping the remaining ingredients.
Pick the leaves from the stems of the parsley (5 bunches). To save time, drag a sharp knife over the top of a parsley bunch while holding the stems, then remove any large stems from the leaves (you won't notice the small stems).
Place leaves into the food processor, and pulse until finely chopped (make sure not to overprocess!).
Add quartered cherry tomatoes (12 Ounces), parsley, and minced red onions (1 small) to the cauliflower bowl, and stir to thoroughly combine.
Taste and adjust seasoning to your liking (I usually add an additional teaspoon of salt). Chill in the fridge for 1 hour-overnight before serving, and enjoy!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com