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Cauliflower Rice Tabbouleh with Feta
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Description
Swap traditional bulgur for riced cauliflower to make this fiber-rice tabbouleh.
Ingredients
- ½ heads Cauliflower (1 Pound), Stem Removed, Head Roughly Chopped
- ½ teaspoons Grated Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- ½ teaspoons Dijon Mustard
- Kosher Salt And Freshly Ground Black Pepper
- ¼ cups Extra Virgin Olive Oil
- 2 cups Chopped Cucumber
- 2 cups Halved Cherry Tomatoes
- ¼ cups Sliced Scallions
- ½ cups Chopped Flat Leaf Parsley
- ½ cups Chopped Mint
- 4 ounces, weight Feta Cheese, Crumbled
Preparation
Place cauliflower in the bowl of a food processor. Pulse until it resembles the texture of quinoa (you should have about 2 cups.)
In a large bowl, whisk lemon zest, juice, mustard, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Gradually add oil and whisk until thick and emulsified. Add cauliflower rice, cucumbers, tomatoes, and scallions and toss to coat. Season with salt and pepper, to taste. Cover and let stand at room temperature for at least 30 minutes or refrigerated for up to 1 day.
Before serving, stir in parsley mint, and feta. Adjust seasoning.
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