Tabbouleh Salad With Cauliflower Rice

This Tabbouleh Salad With Cauliflower Rice Is Heaven In A Bowl

The key to amazing tabbouleh salad is in the parsley.

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INGREDIENTS (Serves 4)

1/2 small cauliflower

2 cups of flat-leaf parsley, finely chopped (approx 3 bunches)

1/2 cup of mint, finely chopped

1 Persian cucumber, chopped (the normal kind in Israel)

1 cup cherry tomatoes, quartered

1/2 small white onion, chopped

1/4 cup quality olive oil

3 tbsp. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. cumin

PREPARATION

For the cauliflower rice:

1. Cut the cauliflower in half. Cut out the hard core. Cut into pieces that fit in the food processor.

2. Place pieces in food processor. Pulse about 5 times or until pieces are the size of rice. You can also use a hand grater for this step.

3. Transfer the cauliflower rice to a microwavable bowl. Microwave for 2 1/2 mins. This leaves the cauliflower rice with a little crunch- which we love for tabbouleh salad! If you want the cauliflower rice to taste more like actual rice, microwave for 3 minutes.

For the salad:

Literally just add everything to a bowl and mix. But there are a couple important tips if you want a more authentic tabbouleh salad:

Tabbouleh tip #1: It’s all about the parsley. Parsley should be the main ingredient in the salad- get some fresh parsley!

Tabbouleh tip #2: Make sure the parsley and mint are dry before adding to the salad. Use paper towels or a spin dryer thing. Any extra water in the salad is bad.