Cauliflower Tabbouleh

Cauliflower Tabbouleh
2 lbs fresh cauliflower
2 large fresh garlic cloves
1/4 large sweet or yellow onion
diced fine
1/8 whole red onion
diced fine
1 small cilantro (Chinese parsley)
finely chopped
1/4 cup extra virgin olive oil (e.v.o.o)
salt and pepper
to taste
  • cutting board
  • knife for chopping and dicing
  • food processor
  • mixing bowl
  • spoon/silicone spatula for mixing
In a food processor, place the cauliflower and garlic and pulse on high until coarsely chopped (about the size of couscous or quinoa).
Move cauliflower to a mixing bowl and add in remaining ingredients (sweet onion, red onion, cilantro, e.v.o.o), mix with a spoon or rubber spatula.
Add salt and pepper to taste. Enjoy!
Use a sprig of cilantro for a garnish on top or off to the side.

For a more festive and colorful tabbouleh, add 1/4 cup diced red and yellow bell peppers and/or any other vegetables to your liking. Add in fresh diced mint to create a fresh Mediterranean twist. You can make it a more hearty salad by adding shredded cabbage, lettuce or kale.

Will last 4-5 days. Best served cold, however can be eaten at room temperature or heated through.

Serving size: 6-7, 6 oz portions
Gluten, dairy, corn, grain and nut-free