Description
Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.
Ingredients
- 1 large head cauliflower, cut into florets
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¾ cup chopped tomatoes
- ⅓ cup chopped scallions
- ⅓ cup chopped fresh mint
- ⅓ cup chopped fresh parsley
- salt and ground black pepper to taste
Instructions
- Pulse cauliflower florets in a food processor until chopped into rice-sized pieces
- about 10 seconds.
- Transfer cauliflower ‘rice’ to a large bowl; add lemon juice
- olive oil
- and garlic. Add tomatoes
- scallions
- mint
- parsley
- salt
- and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
Prep Time: 25 mins
Total Time: 25 mins
Servings: 4