- Total Time
Tiny pieces of cauliflower replace bulghur in this version of a Mediterranean classic. It’s especially fantastic for gluten-free eaters.
uncooked cauliflower1 head(s), medium, cut into florets (about 6 heaping cups florets)
fresh parsley2 ½ cup(s), leaves only, or more to taste
mint leaves½ cup(s), or more to taste
fresh tomato(es)2 large, diced
uncooked red onion(s)1 small, finely chopped
fresh lemon juice3 Tbsp, or more to taste
olive oil1 Tbsp
table salt½ tsp, or more to taste
black pepper¼ tsp, or more to taste
- Place half of cauliflower in a food processor; pulse until it resembles grains of couscous and then transfer to a large bowl. Repeat with remaining cauliflower.
- Place parsley and mint leaves in food processor; pulse until finely chopped (careful not to overprocess it) and transfer to bowl.
- Add tomato, onion, lemon juice, oil, salt and pepper to bowl; stir and set aside at least 30 minutes for flavors to blend.
- Serving size: 1 cup