Low Sodium Classic Cauliflower Tabbouleh

Total time35 min

Prep time20 min

Cook time0 min

Low Sodium Classic Cauliflower Tabbouleh

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 small head cauliflower (about 1 ½ lbs), cut into florets
Fresh Cauliflower Organic Cauliflower Earthbound Farm® Organic Cauliflower Pack Kroger Cauliflower Florets Bag BIG DEAL!Bonipak Cauliflower
See all
2 cups fresh flat-leaf parsley, finely chopped
½ cup fresh mint leaves, finely chopped
2 medium roma tomatoes, seeded and finely diced
1 medium english cucumber, finely diced
4 scallions (green tops only), thinly sliced
¼ cup extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
¾ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into fine, rice-sized pieces, about 10–12 short pulses per batch. Transfer to a large mixing bowl.
2
Add the parsley, mint, tomatoes, cucumber, and scallion greens to the bowl with the riced cauliflower and toss to combine.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!