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Cauliflower Tabbouleh

Total Time

Prep: 10 min. + chilling

Makes

6 cups

This cauliflower tabbouleh recipe is super easy and fast to make. I love that I can offer it to my guests who have special dietary restrictions. —Maiah Miller, Monterey, California
Cauliflower Tabbouleh Recipe photo by Taste of Home

Ingredients

  • 1 medium head cauliflower
  • 1/2 cup oil-packed sun-dried tomatoes
  • 12 pitted Greek olives
  • 2 cups fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 tablespoon white wine vinegar or cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.

Nutrition Facts

3/4 cup: 55 calories, 3g fat (0 saturated fat), 0 cholesterol, 215mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein.

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