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.
