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Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad
PREP TIME
20 min
YIELDS
6 - 8 servings

Tabbouleh salad is typically made with chopped parsley, tomatoes and bulgar wheat but Molly Yeh reimagines the Lebanese mezze dish with riced cauliflower, fresh herbs, cucumber, red onion and radishes.

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Ingredients

1
lb(s) riced cauliflower
½
cup finely chopped fresh cilantro
½
cup finely chopped fresh mint
½
cup finely chopped fresh flat-leaf parsley
¼
cup extra-virgin olive oil
Pinch of crushed red pepper
6
scallions, finely chopped
4
Persian cucumbers, chopped
3
radishes, thinly sliced
1
lemon, juiced (about ¼ cup)
½
red onion, finely chopped
Kosher salt and freshly ground black pepper
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Directions

Step 1

Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.

Step 2

Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.

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