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