Cauliflower Rice Tabbouleh

Equipment
- Food Processor
- mixing bowls
Ingredients
- cauliflower (riced) ¾ cup
- cherry tomato (cut into quarters) 1 cup
- cucumber (chopped into cubes) ½
- green onion (finely chopped) ¼ cup
- mint (fresh leaves, chopped) ¼ cup
- parsley (fresh leaves, chopped) 1 cup
- pomegranate (seeds) 2 tbsp
- olive oil 1 tbsp
- lemon (juiced) ½
- red wine vinegar 2 tsp
- salt 1 pinch
- pepper 1 pinch
Instructions
- To a food processor, add raw cauliflower florets and pulse until it forms a riced consistency.
- To a mixing bowl, toss the cauliflower rice, tomatoes, cucumber, green onion, mint, parsley, and pomegranate seeds. Mix until well combined.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt and pepper. Drizzle on top of cauliflower tabbouleh, and mix until well combined.
- Serve and enjoy!









Nice flavor! Accompanied it with the Baked Falafel patties.