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I like this super fresh and healthy take on traditional tabbouleh, especially because the cauliflower rice does not need to be cooked. I like the coarser version available at Trader Joe’s, but any cauliflower rice works. Make sure to use fresh lemon juice and herbs, and dress the salad right before serving.
16 ounces cauliflower rice, fresh or frozen and defrosted such as Beleaves
2 Persian cucumbers, finely diced
3 scallions, chopped, white and light green parts
1/2 cup Gefen Dried Cranberries or golden raisins
1/2 cup mixed fresh herbs, chopped (parsley, cilantro, mint, basil, or dill)
1/4 cup Ta’amti Feta Cheese, optional (see note below)
1/4 cup toasted sliced almonds
3 tablespoons roasted sunflower seeds
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon Tuscanini Apple Cider Vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup Gefen Extra-Virgin Olive Oil
In a medium bowl, stir together cauliflower rice, cucumbers, scallions, dried cranberries/raisins, herbs, cheese, almonds, and sunflower seeds.
Prepare the dressing: In a small bowl, whisk together lemon zest and juice, vinegar, mustard, honey, salt, and pepper. Continue whisking while slowly drizzling in oil.
Pour dressing over salad, toss gently, and serve immediately.
Photography by Chay Berger
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