Cauliflower Tabbouleh Salad

Super fresh, colorful and bright tabbouleh style salad made with cauliflower rice instead of traditional bulgar wheat. This raw, vegan, gluten-free, oil-free version of the classical mezze pairs perfectly with fresh baked Falafel Cookies!

Cauliflower Tabbouleh Salad

by Sarah Farsh May 26, 2020

• 1 bag organic frozen cauliflower rice, defrosted (fresh is fine, or you can make your own with a food processor and x1 head of cauliflower)
• 2 cloves garlic
• 2 large lemons, juiced
• 1 lime, juiced
• 1 cup organic cherry heirloom tomatoes (or any tomatoes of choice)
• 1 cup fresh parsley
• 1 bunch scallions
• 1/4 cup fresh mint
• kosher salt and fresh ground black pepper to taste
• pinch of cayenne pepper (optional)
• 1 fresh jalapeño pepper (optional)

In a food processor, grind all ingredients together but the cauliflower rice. Top ground herby mixture onto a bowl of defrosted cauliflower rice and mix to enjoy!