Cauliflower "Rice" Tabbouleh

Ingredients for Cauliflower "Rice" Tabbouleh

• 1/2 medium head of cauliflower (about 450g ), coarsely chopped

• 80ml extra-virgin olive oil, divided

• 1 teaspoon (or more) kosher salt, divided

• 2 cups (packed) flat-leaf parsley leaves with tender stems

• 1 cup (packed) mint leaves

• 2 spring onions, white and pale-green parts only, sliced

• 1 garlic clove, coarsely chopped

• 1 teaspoon finely grated lemon zest

• 3 tablespoons fresh lemon juice

• 1/4 teaspoons crushed red pepper flakes

• 1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces

• 170g cherry tomatoes, quartered

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 tablespoon oil and 1/4 teaspoons salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.

Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, spring onions, garlic, lemon zest, lemon juice, 3/4 teaspoons salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.

Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.