- 1 small head of cauliflower, riced
- 1-2 cloves of garlic, finely chopped
- 4 firm Roma tomatoes, very finely chopped
- 1 English cucumber , very finely chopped (you can use a regular peeled cucumber, just remove the seeds)
- 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
- 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
- 4 green onions, white and green parts, very finely chopped
- 3-4 tbsp lemon juice
- 3-4 tbsp extra virgin olive oil
- In a food processor, pulse the parts of cauliflower you would normally eat in batches until the cauliflower resembles rice. It’s important to not over crowd the processor. You don’t want to end up with cauliflower mush.
- Using a large frying pan, heat 1 tbs of olive oil over medium heat. Add cauliflower and finely chopped garlic. Cover and cook for 5-6 minutes, stirring every few minutes or so. When the texture is similar to rice, remove from heat and allow to cool.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the cauliflower rice and season with salt. Mix gently.
- Now add the the lemon juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for at least 30 minutes. An hour is even better.
To serve a smaller crowd, simply cut the recipe in half.
You can keep tabouli refrigerated in a tight-lid container for 2 days or so. Stir tabouli before serving leftovers.