Cauliflower Tabbouleh


I had a cauliflower tabbouleh at tapas restaurant and knew I had to remake it!  The only difference here from the traditional tabbouleh is that grated cauliflower is replacing bulgur wheat.  This gives you an extra dose of veggie goodness and nutrients plus makes it gluten free for anyone who can’t have wheat.

Tips: cut your cucumber inhalf lengthwise, use a spoon to scrape the seeds from center.

Serves 4 as a side

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1/4 cup olive oil

Juice of 1 lemon

1 garlic clove, grated or minced

salt and pepper to taste

1/2 head cauliflower,  grated

1/2 cucumber, seeded and diced small

1 medium tomato, cored and seeded

1/2 small onion, peeled and diced small

1 cup packed chopped fresh parsley, about 1 bunch

1 cup packed chopped mint, about 1 bunch



Make the dressing by whisking olive oil, lemon juice, garlic, salt and pepper in a small bowl.  Set aside.

Mix the rest of the ingredients in a large bowl.  Stir in dressing and toss.  Season with salt and pepper to taste.

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