Featured Recipe: Cauliflower Tabbouleh


  • ½ head of cauliflower
  • 1 bunch of parsley, minced very fine
  • ¼ cup fresh mint, minced very fine
  • 2 green onions (scallions), white and light green parts only, sliced
  • 10 Grape tomatoes, quartered
  • ½ cucumber, seeded and diced
  • ½ tsp salt
  • ¼ tsp cumin
  • 3 TB fresh squeezed lemon juice
  • 3 TB olive oil

Takes , serves 6.


  1. Shred cauliflower with a food processor or box grater.
  2. Place into a large bowl with herbs, scallions, tomatoes and cucumbers. Toss to combine.
  3. In a separate bowl, combine salt, cumin, lemon juice and oil.
  4. Pour over cauliflower mixture and toss to ensure dressing is mixed throughout.
  5. This recipe tastes best if dressing is added just prior to serving, but it does keep 1-2 days in the fridge.

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