Author Notes
This is my go-to dish for last-minute party dishes. Don't need to turn on the oven or stove. Made with simple ingredients and so refreshing. A definite crowd pleaser! Make the dish ahead of time to allow the salad to marinate in the dressing. Tastes better as it sits in the fridge. Added boost of protein: hemp seeds. —Stacy
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Ingredients
- Salad:
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1
large head of cauliflower, cut into florets
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1 cup
chopped tomatoes or 1 pint of cherry tomatoes
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1.5 cups
parsley, minced
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1/2-1 cups
mint, minced
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1
English cucumber, peeled and diced
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2
spring onions, finely sliced
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2 tablespoons
hemp seeds
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1/2 cup
cilantro, minced (optional)
- Dressing:
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1/4 cup
lemon juice
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2 tablespoons
extra virgin olive oil
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sea salt
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1 dash
red wine vinegar (optional)
Directions
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Add all dressing ingredients together, except the olive oil. Steam in the olive oil with a whisk to combine. Season with salt.
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Place cauliflower florets into a food processor. Pulse until they are about couscous size.
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Add all salad ingredients into bowl. Mix to combine. Add hemp seeds, if using.
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Let the tabbouleh sit in the fridge until ready to serve. The longer the sits the better the taste!
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