Hi Everyone. We hope you’re all having an excellent start to the summer, here in Brooklyn! We’re going to be bringing you weekly recipes for the season, and here’s a good tabbouleh one to look forward to getting farmer’s market ingredients for. You can always substitute quinoa or farro for the “cauliflower rice” if need be (just sayin’)… This particular recipe is also great because it’s gluten-free!
This salad is one that has a yummy fresh herb flavor, and a really great serving of vegetables! It only takes around five-ten minutes to make, and also has a super taste. With a mixture of onions, cucumbers, cherry tomatoes, and fresh mint it adds a very unique flavor, especially for little taste buds!
This recipe serves 3 people.
Ingredients needed are:
1)About half a head of good-sized cauliflower
2)1 cup chopped cucumber
3)¾ cup chopped cherry tomatoes
4) ⅓ cup chopped red onion
5)⅓ cup chopped fresh mint
6)⅓ cup chopped fresh parsley
7) Juice of 1 large lemon (about ¼ cup)
8) 1 tbsp red wine vinegar
9) 2 tbsp olive oil
10) Salt and pepper to taste
This is really easy to follow, and something you can include your young ones into preparing with you. What a healthy way to bond during the summer season!
- Get about a pound of cauliflower, and coarsely chop it up. This translates to about half a head. You can use the food processor. Pulse it until it resembles couscous.
- Place your chopped “cauliflower rice” in a large bowl. Add all vegetables and fresh herbs, and mix well.
- Whisk together the lemon juice, vinegar, and oil. Then pour the dressing over your vegetable mixture and stir to coat.
- Add salt, lemon, and pepper (if you are using). Serve immediately, or refrigerate to let flavors mix for a while.
A delicious way to spend your warm summer days- eating something simple and tasty!!
Related Post: