Cooking Israel

Gluten-Free Tabbouleh Salad with Tomatoes, Parsley, Cauliflower and Carrots



● 1 head cauliflower, finely chopped
● 2 cups cucumbers, peeled and diced
● 2 cups cherry tomatoes - sliced in half
● 1 cup carrots, finely chopped
● 1 small red onion, finely chopped
● 1 bunch parsley, chopped
● 2 tbsp. mint leaves, chopped
● 2 lemons, juice only
● Sea salt - to taste
● Black pepper - to taste
● *Garnish with pomegranate seeds


  1. In a food processor, finely chop the cauliflower
  2. Add all ingredients to a large mixing bowl and toss in the lemon juice, salt, and pepper
  3. Chill for 10 minutes, garnish with pomegranate seeds and serve

BeTeavon and ENJOY!

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