Need some variety in your vegetarian dishes? Then try this new take on tabbouleh! We put a rainbow twist on a traditional Middle Eastern salad using colorful cauliflower from our partners at Salad Savoy.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: Middle Eastern Inspired
Keyword: tabbouleh
Servings: 4servings
Ingredients
3small heads caulifloweruse half a head of each color
6cupsparsley leaves and tender stems
2cupsmint leaves
3/4cupchopped scallions
3clovesgarlic
1cupripe tomatoesfinely chopped
1 ½cupscucumberfinely chopped
1tspsalt
4tbsplemon juice
1/2cupextra virgin olive oil
Instructions
To rice cauliflower
Halve three heads of Carnival® Multi-Color Cauliflower, one of each color: orange, purple, and green. Keep three halves and store the other three. Keeping them separate, chop each head into about four pieces.
Add one of the colors to your blender and fill it halfway with water. Pulse on highest setting to rice-like consistency, about 3 or 4 times.
Strain cauliflower rice in a fine strainer and remove any chunks. Scoop “rice” into a bowl and repeat for the other two colors.
To make tabbouleh
Place all 3 colors of cauliflower rice into a large bowl.
Add parsley, mint, garlic, and scallions to food processor and pulse until everything is broken down into small bits. Transfer to the bowl with cauliflower rice.
Add chopped tomatoes and cucumber to the bowl. Season with salt and add lemon juice and extra virgin olive oil. Leave salad to sit for approximately 10-15 minutes before serving.