Cauliflower Tabbouleh Salad​

INGREDIENTS:

  • 1 large head cauliflower

  • ½ cup lemon juice

  • ¾ cup extra virgin olive oil

  • 1 bunch parsley, washed and chopped

  • 1 bunch green onions, chopped

  • 2 cups Roma tomatoes, chopped

  • 1 teaspoon salt

  • 1 teaspoon pepper

DIRECTIONS:

  1. Chop cauliflower then add to a food processor and pulse until rice-like consistency.

  2. In a large bowl, combine the cauliflower and the lemon juice and stir well.

  3. Add the olive oil and the parsley, green onions, tomatoes, salt and pepper.

  4. Stir well.

  5. Taste and add more salt and pepper if needed.

  6. Cover and refrigerate for at least 4 hours, stirring once each hour.

By Dr. Axe.com

TOTAL TIME: 35 MINUTES

SERVES: 6

 

 

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