Cauliflower Tabbouleh - Vegan

The Garden-Fresh Cauliflower Tabbouleh presents a delightful twist on the classic Middle Eastern salad, substituting bulgur with finely pulsed cauliflower. This reinvention makes it not just gluten-free but also adds a subtle crunch, creating a refreshing base for the vibrant mix of tomatoes, cucumber, fresh parsley, and mint.

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Temps de préparation 20

Temps total 20

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 120 kcal

Ingrédients

1 large head of cauliflower

2 medium tomatoes, diced

1 medium cucumber, diced

1/4 cup red onion, finely chopped

1 cup fresh parsley, finely chopped

1/2 cup fresh mint, finely chopped

1/4 cup lemon juice

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Cut the cauliflower into florets and pulse in a food processor until it resembles couscous.
Transfer the cauliflower to a large mixing bowl.
Add the diced tomatoes, cucumber, and red onion to the bowl.
Stir in the parsley and mint.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
Pour the dressing over the cauliflower mixture and toss to combine.
Let the tabbouleh sit for at least 15 minutes to allow the flavors to meld before serving.

Nutrition (per 100g)

Keyword cauliflower tabbouleh, easy recipes, fresh herbs, gluten-free, healthy lifestyle, healthy tabbouleh, light meal, low calorie, Mediterranean diet, nutritious salad, quick meal, refreshing salad, summer dish, vegan recipes, vegan salad, vegetarian

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Cauliflower Tabbouleh – Vegan