Cauliflower Tabouleh Recipe by ZsMommy821
Cooking Instructions 1 Place one handful of cauliflower florets at a time into a Vitamix or high-speed blender. 2 Run the blender on the lowest setting until the cauliflower resembles rice. Remove granules from blender and repeat with another handful of cauliflower until all of the cauliflower is riced. 3 In a large skillet, heat the coconut oil over a medium flame. Add the cauliflower and saute for 5-10 minutes. 4 Add the parsley, scallions, garlic, cherry tomatoes and salt & pepper to taste. Gently saute for about 2-3 minutes. Allow to cool. 5 Squeeze fresh lemon on top and gently toss to incorporate. 6 Cut the bottom off the head of lettuce. Portion out the cauliflower mixture onto the leaves. Finish each mini-salad with a sprinkle of feta and, if using, edible flowers. To serve, plate in small bamboo boats. 1 Place one handful of cauliflower florets at a time into a Vitamix or high-speed blender. 1 Place one handful of cauliflower florets at a time into a Vitamix or high-speed blender. 2 Run the blender on the lowest setting until the cauliflower resembles rice. Remove granules from blender and repeat with another handful of cauliflower until all of the cauliflower is riced. 2 Run the blender on the lowest setting until the cauliflower resembles rice. Remove granules from blender and repeat with another handful of cauliflower until all of the cauliflower is riced. 3 In a large skillet, heat the coconut oil over a medium flame. Add the cauliflower and saute for 5-10 minutes. 3 In a large skillet, heat the coconut oil over a medium flame. Add the cauliflower and saute for 5-10 minutes. 4 Add the parsley, scallions, garlic, cherry tomatoes and salt & pepper to taste. Gently saute for about 2-3 minutes. Allow to cool. 4 Add the parsley, scallions, garlic, cherry tomatoes and salt & pepper to taste. Gently saute for about 2-3 minutes. Allow to cool. 5 Squeeze fresh lemon on top and gently toss to incorporate. 5 Squeeze fresh lemon on top and gently toss to incorporate. 6 Cut the bottom off the head of lettuce. Portion out the cauliflower mixture onto the leaves. Finish each mini-salad with a sprinkle of feta and, if using, edible flowers. To serve, plate in small bamboo boats. 6 Cut the bottom off the head of lettuce. Portion out the cauliflower mixture onto the leaves. Finish each mini-salad with a sprinkle of feta and, if using, edible flowers. To serve, plate in small bamboo boats. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Nikujaga (Simmered meat and potatoes) Jalapeno Cheese Cornbread Creole Jambalaya Greek Mussaka Stewed Omena Yaki Udon - Stir fried udon noodle Fried garlic shoots and pork seasoned with homemade garlic soy sauce Chicken Banh Mi Jalapeno Cheese Cornbread Summer fruit salad Party jellof rice Mango Shake with Mango Ice cream Sweet malai lassi Chinese Mango Pudding Stewed Omena Yaki Udon - Stir fried udon noodle Fried garlic shoots and pork seasoned with homemade garlic soy sauce Chicken Banh Mi Jalapeno Cheese Cornbread Summer fruit salad Party jellof rice Mango Shake with Mango Ice cream Sweet malai lassi Chinese Mango Pudding