Recipe of the Month - Cauliflower Tabbouleh Salad > SLO Nutrition

July 1, 2017by Lisa0

Cauliflower Tabbouleh Salad – July 2017

 1 large head of organic cauliflower
 ¾ cup lemon juice
 ¾ cup Cold pressed extra virgin olive oil
 1 bunch of organic green onions, chopped
 2 cups chopped organic Roma tomatoes
 1 teaspoon salt
 1 teaspoon pepper

1. Roughly chop one head of cauliflower, add it to the food processor and pulse until
it reaches a rice-like consistency.
2. Combine cauliflower with lemon juice in a large bowl
3. Add olive oil, parsley, green onions, tomatoes, salt and pepper
4. Stir well
5. Taste and add more salt and pepper if needed
6. Cover for 4 hours, stirring every hour


Leave a Reply

Your email address will not be published. Required fields are marked *