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Prep time
25 minutes
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Serves
6
Author Notes
Swap traditional bulgur with riced cauliflower to make this fiber-rich tabbouleh. —Riley Wofford
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Ingredients
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1/2
head cauliflower (1 pound), stem removed, head roughly chopped
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1/2 teaspoon
grated lemon zest
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2 tablespoons
fresh lemon juice
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1/2 teaspoon
Dijon mustard
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Kosher salt and freshly ground black pepper
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1/4 cup
extra-virgin olive oil
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2 cups
chopped cucumber
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2 cups
halved cherry tomatoes (1 pint)
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1/4 cup
sliced scallions
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1/2 cup
chopped flat-leaf parsley
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1/2 cup
chopped mint
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4 ounces
feta cheese, crumbled
Directions
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Place cauliflower in the bowl of a food processor; pulse until it resembles the texture of quinoa (you should have about 2 cups.)
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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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