CAULIFLOWER TABBOULEH

Cauliflower Tabbouleh image

This cauliflower tabbouleh recipe is super easy and fast to make. I love that I can offer it to my guests who have special dietary restrictions. —Maiah Miller, Monterey, California

Provided by Taste of Home

Time 10m

Yield 6 cups.

Number Of Ingredients 8

Ingredients

1 medium head cauliflower
1/2 cup oil-packed sun-dried tomatoes
12 pitted Greek olives
2 cups fresh parsley leaves
1 cup fresh cilantro leaves
1 tablespoon white wine vinegar or cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.