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Looking for a simple, quick summer side dish that you don't have to turn on the oven for? Look no further than this re-invented tabbouleh, which brings one of our favorite vegetables center-stage: cauliflower. This tabbouleh replaces bulgur with cauliflower florets, minced to a meal in a food processor. This gluten-free, fresh-tasting tabbouleh is chockfull of fresh herbs, cherry tomatoes, corn, sunflower seeds, and pumpkin seeds. Tossed with a zesty lemon, garlic, and chia dressing, this tabbouleh makes a great lunch or addition to any picnic, potluck, or backyard BBQ!
The salad will keep fresh for several days if kept in the fridge and makes an excellent lunch!