5 from 1 vote
Print

Cauliflower Tabbouleh

Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Author Karen Kelly

Ingredients

  • 1 head cauliflower pulsed in food processor to be size of rice or quinoa
  • 1 14 oz . can chickpeas rinsed
  • 1 English cucumber diced small
  • 1/2 - 1 cup of chopped parsley
  • 1/2 cup chopped mint
  • 2 spring onions diced small
  • For Dressing:
  • juice of two lemons
  • 6-7 Tbsp olive oil
  • 1 tsp diced garlic
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Break the cauliflower into smaller pieces and place in the food processor. Pulse it 5-10 times depended on desired size.
  2. Add all ingredients up to dressing and toss.
  3. Put all dressing ingredients into a jar and shake well.
  4. Dress salad and taste. Add more salt, pepper and lemon as needed.