Molly Yeh's Cauliflower Tabbouleh

Cauliflower pizza crust has no business in my house, but riced cauliflower is a welcome sub for tabbouleh's traditional bulgur wheat.
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cauliflower tabbouleh

Recipe by Molly Yeh

Active TimeTotal TimeServings

30 minutes

30 minutes

6 to 8

Ingredients

  • 1 lb. riced cauliflower

  • 4 Persian cucumbers, chopped

  • 1/2 cup finely chopped fresh cilantro

  • 1/2 cup finely chopped fresh mint

  • 1/2 cup finely chopped fresh flat-leaf parsley

  • 1/2 red onion, finely chopped

  • 6 scallions, finely chopped

  • 1 lemon, juiced (about 1/4 cup)

  • 1/4 cup EVOO

  • Pinch of crushed red pepper

  • 3 radishes, thinly sliced

Preparation

Place the riced cauliflower in a medium bowl. Cover and cook in the microwave on high until tender, about 3 minutes. Let cool, then drain. In a large bowl, mix the cauliflower with the remaining ingredients; season with salt and pepper.