Tabbouleh with cauliflower "rice"

January 30, 2015
0 Ratings
  • Serves 6-8
Author Notes

Sun-dried tomatoes and roasted red peppers can be made and store in the fridge for 3-4 weeks.
Can be used on pasta, sandwiches in salad dressing, on crostini. —anka

What You'll Need
  • Sun-dried tomatoes and roasted red peppers
  • 1 cup sun-dried tomatoes, dry packed, small dice
  • 1 cup roasted red peppers, small dice
  • 2 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • Tabbouleh
  • 1 smaller head of cauliflower, make cauliflower rice (using a food processor or box grater)you will have 4-5 cups "rice"
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil (you will have some oil in sun-dried tomatoes and roasted red peppers)
  • salt (be careful sun dry tomato is salty
  • black pepper
  • 1 cup chopped flat-leaf parsley
  • 3 minced scallions, white and green parts
  • 1/3 cup chopped fresh mint leaves
  • 1 cucumber, peeled, seeded, and medium-diced
  • 1 cup sun-dry tomatoes and red pepper mix
  1. Put everything in mixing bowl and toss, let sit at room temperature for 1 hour.
  2. If you are preparing for next day mix lemon, oil, salt and pepper in small bowl and add next day.

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