Tabouleh is a classic, and those with gluten allergies rarely get to partake! This week, we shared our current favorite side dish with the gals at LaurenConrad.com. Enjoy a gluten free version of the classic Mediterranean fare. It is so refreshing and will brighten any table. Enjoy!
Cauliflower Tabbouleh
1 head of cauliflower, cut into two-three inch florets
2 tablespoons coconut oil
3/4 cup parsley, chopped
1/2 cup scallions, chopped
2 tablespoons garlic, chopped
1 cup cherry tomatoes, quartered
Juice of one lemon
Salt and pepper to taste
Optional: 1/2 cup feta
Directions:
Place one handful of cauliflower florets at a time in Vitamix or high speed blender. Turn the blender onto the lowest setting until cauliflower resembles rice granules. Remove ‘rice’ from blender and repeat with another handful of cauliflower until all cauliflower is riced.
Heat oil in large skillet. Add cauliflower and saute for about 5-10 minutes. Add all remaining ingredients except for lemon. Gently saute for about 2-3 minutes. Allow to cool, then add lemon juice. Enjoy!
Comments