Vegetable

Cauliflower Rice Tabbouleh with Feta

September  6, 2019
Photo by Riley Wofford
Author Notes

Swap traditional bulgur with riced cauliflower to make this fiber-rich tabbouleh. —Riley Wofford

  • Prep time 25 minutes
  • Serves 6
Ingredients
  • 1/2 head cauliflower (1 pound), stem removed, head roughly chopped
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped cucumber
  • 2 cups halved cherry tomatoes (1 pint)
  • 1/4 cup sliced scallions
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped mint
  • 4 ounces feta cheese, crumbled
In This Recipe
Directions
  1. Place cauliflower in the bowl of a food processor; pulse until it resembles the texture of quinoa (you should have about 2 cups.)
  2. In a large bowl, whisk together lemon zest and juice, mustard, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add oil and whisk until thick and emulsified. Add cauliflower rice, cucumbers, tomatoes, and scallions. Season with salt and pepper, to taste. Cover and let stand at room temperature for at least 30 minutes or refrigerated for up to 1 day. Before serving, stir in parsley, mint, and feta; adjust seasoning.

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