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Tabbouleh Salad with Cauliflower Rice

By: Jamie Geller
Prep Time:
20 mins
Cooking Time:
Preference:
Print:
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Ingredients

½ small cauliflower

2 cups of flat-leaf parsley, finely chopped (approx. 3 bunches)

½ cup of mint, finely chopped

1 Persian cucumber, chopped (the normal kind in Israel)

1 cup cherry tomatoes, quartered

½ small white onion, chopped

¼ cup quality extra virgin olive oil

3 Tablespoons lemon juice

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

¼ teaspoon cumin

Method

For the cauliflower rice:

Cut the cauliflower in half. Cut out the hard core. Cut into pieces that fit in the magimix.

Place pieces in magimix. Pulse about 5 times or until pieces are the size of rice. You can also use a hand grater for this step.

Transfer the cauliflower rice to a microwavable bowl. Microwave for 2 1/2 mins. This leaves the cauliflower rice with a little crunch- which we love for tabbouleh salad! If you want the cauliflower rice to taste more like actual rice, microwave for 3 minutes.

For the salad:

Add everything to a bowl and mix.

Tips:

Fresh parsley should be the main ingredient in the salad. Make sure the parsley and mint are dry before adding to the salad.