Cauliflower Tabbouleh
Ingredients
- 1 cup (6 oz./185 g) bulgur
- 1 small head purple cauliflower, trimmed
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 1 bunch green onions, white and light green portions, thinly sliced
- 1/2 cup (1/2 oz./15 g) fresh mint, finely chopped
- 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves, finely chopped
- 1 cucumber, peeled and finely diced
- Juice of 2 lemons
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
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