I found this to be one of my favorite dishes. Now you don't have to be vegan to enjoy this Delicious dish you just have to enjoy cauliflower. This is quick and easy to make cauliflower tabouli replaces gains that is used in tradional Mediterranean tabouli dishes.
1/2 small or medium red onion
1 tablespoon mint leaves finely chopped
2 tablespoons extra-virgin olive oil
2 cloves of garlic
pink himalayan salt ( to taste )
In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grain like pieces, scraping down the bowl with a rubber spatula as needed.
Ingredients
1 cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets)
1 large cucumber or 2 small cucumbers, halved lengthwise, seeded and cut into ¼-inch dice
1 large tomato, cut into ¼-inch dice or 1 cup of cherry tomatoes cut in half
¾ cup finely chopped flat-leaf parsley
1 large cucumber or 2 small cucumbers, halved lengthwise, seeded and cut into ¼-inch dice
1 large tomato, cut into ¼-inch dice or 1 cup of cherry tomatoes cut in half
¾ cup finely chopped flat-leaf parsley
1/2 small or medium red onion1 tablespoon mint leaves finely chopped
2 tablespoons extra-virgin olive oil
2 cloves of garlic
pink himalayan salt ( to taste )
Directions
In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grain like pieces, scraping down the bowl with a rubber spatula as needed.
Transfer the cauliflower to a large mixing bowl and add the lemon juice, cucumber, tomato, parsley, red onion, mint, garlic and olive oil. Season to taste with salt and serve at room temperature or chilled.
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