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.
lb(s) riced cauliflower
cup finely chopped fresh cilantro
cup finely chopped fresh mint
cup finely chopped fresh flat-leaf parsley
cup extra-virgin olive oil
Pinch of crushed red pepper
scallions, finely chopped
Persian cucumbers, chopped
radishes, thinly sliced
lemon, juiced (about ¼ cup)
red onion, finely chopped
Kosher salt and freshly ground black pepper
Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
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.