How To Make Spring Vegetable & Cauliflower Tabbouleh
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Serves:
Ingredients
- 1 small head of cauliflower, chopped into small florets
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup of fresh parsley, finely chopped
- 1/4 cup of fresh mint, finely chopped
- Juice of 1 lemon
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
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In a large pot of boiling water, blanch the cauliflower florets for 2 minutes. Drain and transfer them to a bowl of ice water to cool. Drain again and set aside.
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In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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Add the blanched cauliflower to the bowl of vegetables and pour the dressing over the top. Toss to combine.
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Serve the tabbouleh chilled or at room temperature.
Nutrition
- Calories : 130kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 370mg
- Total Carbohydrates : 16g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 4g
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