Kitchen tip: To reduce prep time, use a 340-g package of crumbled or riced cauliflower instead of making your own.
Mint cauliflower tabbouleh
By Chatelaine70
PREP TIME
15 min
TOTAL TIME
15 min
Serves
4
Photo, Roberto Caruso.
Ingredients
- 1 small head cauliflower , chopped
- 1/3 cup lemon juice
- 1/4 cup canola oil
- 1 tbsp honey
- 1/2 tsp salt
- Pinch of nutmeg
- 2 cups small or coarsely torn mint leaves
- 2 plum tomatoes , chopped
- 1/2 cup diced feta
- 1/3 cup toasted pine nuts
Instructions
- PULSE cauliflower in a food processor until it looks like rice (it should measure 3 cups). Whisk lemon juice, oil, honey, salt and nutmeg in a large bowl. Stir in cauliflower, mint and tomatoes until combined. Sprinkle with feta and pine nuts before serving. Serve with harissa and za’atar grilled lamb chops.
Chatelaine Quickies: Mushroom grain bowl
Nutrition (per serving)
- Calories
- 306,
- Protein
- 7 g,
- Carbohydrates
- 17 g,
- Fat
- 26 g,
- Fibre
- 4 g,
- Sodium
- 532 mg.
- Excellent source of
- vitamin C
FILED UNDER: barbecue Middle Eastern Salads summer
