Cauliflower Tabbouleh

Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.

Step: 1

Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.

Step: 2

Transfer cauliflower ‘rice’ to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

Per Serving: 128 calories; protein 4.9g; carbohydrates 15.1g; fat 7.1g; sodium 108mg.