back
Cauliflower Tabbouleh


Made with Plant-based
Meyer Lemon Basil
Meyer Lemon Basil
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.
-
15 min. prep time
-
4 servings
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
Directions
Combine ingredients in large bowl and toss together.
More Recipes
Grilled Chicken Caesar Salad
view recipeApple Ranch Chicken Salad
view recipeIceberg Wedge Salad
view recipe