Cauliflower Tabouli


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  • 1/3 cup extra virgin olive oil
  • Zest and juice of one lemon, plus more to taste
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic
  • 1/2 cup fresh mint leaves
  • 1 bunch flat-leaf parsley, washed and dried (cut stems off bunch)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 Roma tomatoes, diced into small pieces
  • 4 green onions, sliced thinly
  • 1 English or hothouse cucumber, diced into small pieces
  • 3 cups cauliflower rice


1. Wash the mint and parsley, remove stems and discard.

2. In a blender, combine olive oil, lemon zest/juice, vinegar, garlic, herbs and pepper. Blend until smooth. Set aside.

3. Add cauliflower florets to food processor and pulse until the cauliflower resembles small rice or couscous. You may have to process it in batches.

4. In a medium bowl, combine the tomatoes, green onion, cucumber and cauliflower. Toss gently.

5. Serve immediately or cover and chill until ready to serve, up to one night.


Measuring spoons, two mixing bowls, stirring utensil, food processor, knife, cutting board, lemon zester or grater