A no-cook summer tabbouleh salad minus the grains.
Cut the cauliflower to remove the stem and the chop into pieces small enough to fit into your food processor.
Place the cauliflower, parsley, onion and garlic in a food processor. Pulse until the cauliflower pieces are the size of a grain (like bulgur). Place the mixture in a large bowl.
Add the remaining ingredients and toss to mix. Serve chilled or at room temperature. Store covered in the fridge for up to one week.
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What a great salad! I’m gluten-free, and have not had tabbouleh for years. What a treat to have this, and I think I like it better than the real deal. We’re already thinking of what to have it with… Burgers, kofta kabobs, falafel. Yum! Thanks for the great recipe!
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jennpenn on 6.28.2011
Thanks for this! I love the grain free recipes!
culinarycapers on 6.28.2011
great idea!