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Cauliflower Tabbouleh

Cauliflower Tabbouleh

Your vegan friends will be tapping you on the shoulder to get the recipe for this new take on tabbouleh. Chopped or “riced” cauliflower is the gluten-free foundation. Delivering the deliciousness are juicy tomatoes, crisp English cucumber and the citrus-meets-savory flavor of Marie’s Plant-based Meyer Lemon Basil dressing.

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    15 min. prep time
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    4 servings

image description Ingredients

1 cup finely chopped or “riced” cauliflower

1 cup finely chopped kale leaves, stems removed

1/4 cup Marie’s Plant-based Meyer Lemon Basil dressing

2 plum tomatoes, seeded and diced

1/2 red onion, diced

1/2 English cucumber, peeled, seeded and diced

2 tbsp chopped parsley

image description Directions

Combine ingredients in large bowl and toss together.

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