Mint cauliflower tabbouleh

Prep 15 min
Total 15 min
Serves 4



1 small
head cauliflower, chopped
1/3 cup
1/4 cup
1 tbsp
1/2 tsp
Pinch of
2 cups
small or coarsely torn mint leaves
plum tomatoes, chopped
1/2 cup
diced feta
1/3 cup
toasted pine nuts


  • 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.



Kitchen tip: To reduce prep time, use a 340-g package of crumbled or riced cauliflower instead of making your own.


Calories 306
Protein 7 g
Carbohydrates 17 g
Fat 26 g
Fibre 4 g
Sodium 532 mg
Excellent source of vitamin C

Chatelaine Quickies: Mushroom grain bowl

Issue: July 2018

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Photo credit: Photo, Roberto Caruso.

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