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Tabbouleh Salad with Cauliflower Rice & Vegetables

SERVES: 4 (AS A SIDE) • TOTAL TIME: 15 MINUTES

Ingredients:

  • 1 large cauliflower

  • 1 medium cucumber, chopped

  • 175 g cherry tomatoes, halved

  • 3 spring onions, chopped

  • ⅓ cup mint leaves, chopped

  • ⅓ cup flat leaf parsley leaves, chopped

  • Zest of ½ lemon

  • Lemon wedges to serve


For the Dressing:

  • ¼ cup lemon juice

  • 1 tbsp red wine vinegar

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • Salt

  • Freshly ground black pepper

Directions:

  1. Cut cauliflower into large pieces and place in a food processor. If using a food processor, attach the grater attachment and grate into rice. If using a box grater, grate until pieces are the size of grains of rice. If using a knife, continue chopping until the cauliflower is finely chopped into rice-sized pieces.

  2. Add cauliflower rice to a large bowl, then add cucumber, tomatoes, onion, mint, parsley, and lemon zest and toss to combine.

  3. Whisk dressing ingredients together and season to taste. Pour dressing over cauliflower rice and vegetables and toss again.

  4. Serve immediately with lemon wedges or store in the fridge before serving.

Download Recipe Here:

Tabbouleh Salad with Cauliflower Rice & Vegetables
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Download PDF • 3.85MB

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