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
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
Combine ingredients in large bowl and toss together.