Tabbouleh with Cauliflower and Feta

This salad is a version of a Middle Eastern salad with bulgur and vegetables. This version uses cauliflower to add an earthy flavor.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy


Serves: 12

Ingredients

  • 1⁄2 cup bulgur
  • 1⁄2 cup boiling water
  • 1⁄2 medium head cauliflower, cored and chopped
  • 1 1⁄2 cups finely chopped parsley
  • 2 medium tomatoes, diced
  • 1 clove garlic, minced
  • 6 scallions, thinly sliced
  • 1⁄2 large English cucumber, diced
  • 1 cup chopped mint
  • 3 Tbsp. lemon juice
  • 1⁄2 cup crumbled feta cheese
  • 1⁄4 cup extra-virgin olive oil
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. ground allspice

Directions

  • Soak bulgur in boiling water for 30 minutes. Drain and set aside. Pulse cauliflower in a food processor until the pieces are the size of couscous.
  • Toss bulgur and cauliflower rice with remaining ingredients. Allow the mixture to sit for 20 minutes before serving.