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Cauliflower Tabbouleh

Brittany Mullins
  • 20 minutes
  • Serves 6

INGREDIENTS

1

medium-large head of cauliflower

1 cup

fresh flat-leaf parsley leaves, chopped

1/2 cup

packed fresh mint leaves, chopped

3

green onions, thinly sliced

1 cup

cherry or grape tomatoes, quartered or halved (depending on size)

1 cup

cucumber, peeled and chopped

1/2 cup

kalamata olives, pitted and chopped

3

small cloves of garlic, minced

1/4 cup

fresh lemon juice

1 tsp

apple cider vinegar

3 tbsp

extra-virgin olive oil

1 tsp

fresh grated turmeric (or 1/2 teaspoon ground turmeric)

1 tsp

fine sea salt

1/4 tsp

black pepper