This was a favorite my sister and I LIVED off of during summer months. Did we ever make it? No haha! We would always buy it from the Publix deli and OMG it was the best! It's been warming up here in Florida and I wanted to have some tabbouleh- so I tried a low carb version using cauliflower and it was amazing!
Even all the kids ate it!
Here's how I made it:
1 head cauliflower
12 cherry tomatoes
1 English cucumber
3 cups freshly chopped parsley
1 tablespoon apple cider vinegar
1 tablespoon & 1 teaspoon pink Himalayan salt separated
1 teaspoon fresh dill
1 teaspoon coarse ground black pepper
2 teaspoons fresh chopped garlic
1 tablespoon lemon juice
3 tablespoons olive oil
6 quart pot
Rinse your cauliflower, remove the leaves and stem. Slice it in half and remove the core piece. Bring to a boil in a medium sized pot. Boil over medium-high heat for approximately 12 minutes, or until tender when pierced with a fork.
Drain and sprinkle the 1 teaspoon of the Himalayan salt over it in a colander. Allow the excess moisture to drain out. Refrigerate and allow to cool completely.
In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, remaining salt, fill, fresh garlic, black pepper.
Slice the cherry tomatoes in half and set aside.
Slice the cucumber in half, then half again. Slice into small wedges.
Remove the completely cooled cauliflower head. Using the large holes on a cheese grater, grate the cauliflower.
Add into a large bowl. Toss in the parsley, cucumber, and dressing. Mix well.
Lastly add the tomatoes and toss lightly, so you don't bruise them.
Leftovers can be stored in the refrigerator up to 5 days.
Yields approximately 10 servings