Cauliflower Tabbouleh

Name: Cauliflower Tabbouleh
Prep time: 10 min
Total time: 10 min
Yield: 6 cups.
Cuisine: Africa, Mediterranean, Middle Eastern
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

Add a Review

Test Kitchen Approved

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, Montclair, Virginia

Cauliflower Tabbouleh Recipe photo by Taste of Home

Next Recipe

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

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. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Cauliflower Tabbouleh

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home