Cauliflower or Parsnip Tabbouleh from The Abundance Diet by Somer McCowanThis Cauliflower or Parsnip Tabbouleh from The Abundance Diet by Somer McCowan is light, refreshing, and grain-free. You can enjoy it as a light lunch or as a pick-me-up in the afternoon. This recipe is best eaten the day it is made.

Cauliflower or Parsnip Tabbouleh

Makes 4 servings

Ingredients

  • 1 small head cauliflower, separated into small florets, or 6 parsnips cut into 1-inch dice
  • 1 clove garlic, finely minced
  • 1 small cucumber, cut into 1/4-inch dice
  • 2 Roma tomatoes, cut into 1/2-inch dice
  • 1 cup finely chopped parsley
  • 1/4 cup finely chopped fresh mint
  • 2 to 3 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt, or to taste

Place the cauliflower in a food processor and pulse until the pieces are very fine and resemble rice or bulgur. You may need to stop and scrape down the sides a few times. Spread the cauliflower pieces on a large, clean kitchen towel to absorb excess liquid (parsnips will be drier, so skip this step if using them). Transfer the cauliflower or parsnip pieces to a large bowl. Add the garlic, cucumber, tomato, parsley, mint, lemon juice, and salt. Stir gently to combine all the vegetables, herbs, and seasonings.

 

The Abundance Diet by Somer McCowan

Recipe from The Abundance Diet, © 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.

 

 

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