Talk about getting your greens.
Cauliflower Tabouli
Chef Stephanie Banyas
4-6
15 minutes
5 minutes
Middle Eastern
Side Dishes
The cauliflower in this recipe can be swapped out for quinoa, as the image suggests.
Ingredients
For the Cauliflower
- 16 oz head of cauliflower, or 16 oz prepared cauliflower “rice”
- Extra-virgin olive oil
- Kosher salt
- Black pepper
For the Tabbouli
- 2 cups flat-leaf parsley leaves
- 1 cup mint leaves
- 2 scallions, white and pale-green parts only, sliced
- 1 garlic clove, coarsely chopped
- 1 tsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- ¼ tsp crushed red pepper flakes
- ½ medium English cucumber cut into ¼" pieces
- 6 oz cherry tomatoes, quartered
Directions
Grate the whole cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture.
Transfer to a large, microwave-safe bowl and toss with 1 tbsp oil and ¼ tsp salt.
Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade.
Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp salt, and remaining oil until herbs are coarsely chopped.
Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary. Serve.