Mediterranean Cauliflower Salad (Gluten Free Tabouli)
Easy and vibrant cauliflower salad made Mediterranean-style with chopped vegetables, garlic, and a zesty vinaigrette of extra virgin olive oil and fresh lemon juice. View the video and take note of my advice below.
This big salad is great for entertaining because it can be dressed a little ahead of time. Plus, leftovers are a fantastic lunch the following day!
INGREDIENTS
- One head of fresh cauliflower, chopped into florets;
- one bunch of parsley, partially stemmed;
- 1X, 2X, 3XThree to four little Roma tomatoes,
- sliced or diced One English cucumber, chopped from the hot house
- ½ finely chopped red onion
- 1 to 2 minced cloves of garlic
- Two lemons juiced Kosher salt
- and pepper Extra virgin olive oil
INSTRUCTIONS
- Put the cauliflower florets in the food processor bowl that has a blade attached to it. Pulse the cauliflower a few times until it starts to resemble rice.
- Chopped cauliflower should be transferred to a larger basin. Incorporate the onions, tomatoes, cucumbers, and parsley. Toss the salad briefly to mix.
- After adding the minced garlic, season with pepper and salt. Add a generous drizzle of extra virgin olive oil (approximately 2 tablespoons) and some fresh lemon juice to finish. Toss well to blend the salad one more time.
- To get the best results, let the cauliflower soften and absorb some of the dressing by setting the salad aside for a few minutes before serving. You may even cover and refrigerate for later. Have fun!
Notes:
- Alternatively, you can slice the cauliflower into tiny florets with a knife instead of pulsing it into cauliflower rice using a food processor.
- Tiny florets ought to thoroughly absorb the tastes and dressing as well. Remaining food should be refrigerated in a glass container with a tight-fitting cover.
- It ought to last about three days. To discover premium Mediterranean ingredients, such as the extra virgin olive oil used in this recipe, visit our online store.