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A bright bowl of Cauliflower Tabbouleh Salad with fresh parsley, mint, and tomatoes
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Cauliflower Tabbouleh Salad

Prep Time20 minutes
Total Time20 minutes
Servings: 4 servings
Calories: 125kcal

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 2 cups fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 3 medium Roma tomatoes, seeded and finely diced
  • 1 small English cucumber, finely diced
  • 3 green onions , thinly sliced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic , minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Thoroughly dry the cauliflower florets to prevent sogginess.
  • Place florets in a food processor and pulse until they reach the consistency of fine grains or bulgur wheat.
  • In a large mixing bowl, combine the processed cauliflower, chopped parsley, mint, tomatoes, cucumber, and green onions.
  • In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until fully emulsified.
  • Drizzle the dressing over the salad and toss thoroughly to coat all ingredients.
  • Serve immediately or refrigerate for 30 minutes to allow the flavors to integrate.