Recipe: Cauliflower tabbouleh

Wash hands with warm soapy water for at least 20 seconds.

Wash all produce thoroughly.

Remove leaves from the cauliflower and save the bag for scraps.

Cut the stem of the cauliflower at a 45-degree angle to remove it, creating florets.

Grate the cauliflower using the large side of a grater until riced, being careful with fingers.

Chop any large pieces of cauliflower that couldn't be grated to ensure uniform size.

Rinse and drain the can of garbanzo beans and add them to the bowl with riced cauliflower.

Cut the cucumber into consistent pieces: slice off both ends, cut into 2-3 smaller sections, slice down into 3-4 even thickness slices, then turn and cut into 'French fry' shapes, finally dicing into small cubes.

Repeat the cutting technique for the tomato, removing any gooey or seedy parts to keep the firm parts.

Remove leaves from parsley, discarding stems, and chop finely until you have about 0.5 to 1 cup.

Remove leaves from mint, chop finely in the same manner as parsley.

Trim the tops of the green onions, discarding the dead-looking parts, and chop down to the white section.

Combine all chopped ingredients in a large bowl and mix well with a spoon to combine colors and flavors.

Juice two lemons and add to the mixture for the dressing.

Equipment Needed

Spice Level:

Dietary