Since phasing out one of our most-loved dishes, Cauliflower Tabbouleh, we’ve received a number of requests for the recipe. Below is Neka’s make-at-home version of this vegan, paleo-friendly dish that swaps traditional bulgur wheat for gluten-free cauliflower “rice”. Enjoy!
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Photo credit: Good Eggs
Ingredients
3 cups cauliflower rice (1 small head raw cauliflower, chopped and processed in food processor)
2 cups diced cherry tomatoes
1 cup chopped Persian cucumber, seeds removed
1/2 clove garlic, finely chopped
1 cup Italian parsley, roughly chopped
Juice of 1-2 large lemons
3-4 tablespoons olive oil
1 teaspoon cumin powder
Himalayan pink salt, to taste
Preparation
Combine all ingredients in a bowl.
