Cauliflower tabbouleh

Serves: 6-8


1 (16-oz.) bag cauliflower rice
2 Persian cucumbers, finely diced
3 scallions, chopped, white and light green parts
½ cup dried cranberries or golden raisins
½ cup mixed fresh herbs, chopped (parsley, cilantro, mint, basil, or dill)
¼ cup feta cheese, optional (see note below)
¼ cup toasted sliced almonds
3 tablespoons roasted sunflower seeds

1 teaspoon lemon zest
¼ cup fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup extra-virgin olive oil


In a medium bowl, stir together cauliflower rice, cucumbers, scallions, dried cranberries/raisins, herbs, cheese, almonds, and sunflower seeds.

Prepare the dressing: In a small bowl, whisk together lemon zest and juice, vinegar, mustard, honey, salt, and pepper. Continue whisking while slowly drizzling in oil

Pour dressing over salad, toss gently, and serve immediately.

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