Cauliflower tabbouleh

This is the last week for selecting our own recipe for  “cookthebookfridays” . Starting in June we will be going back to working together on a chosen recipe.

After grating the cauliflower and mixing it with the chickpeas, chopped almonds,  herbs and raisins,  I added the mint and parsley to it along with the lemon zest and juices, then I added the oil.  I thought it was a little dry so I  added additional  lemon and oil.

This is the second recipe we have made for tabbouleh, the first being from “My Paris Kitchen”, and sorry to say I didn’t care for that either.   However, we all have our likes and dislikes, and I’m sure many people enjoyed this recipe.

It is very colorful and makes a lovely presentation on the table.



6 thoughts on “Cauliflower tabbouleh

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