Molly Yeh’s Cauliflower Tabbouleh Salad | Girl Meets Farm | Food Network
Molly serves up her unique spin on tabbouleh salad by using sauteed cauliflower rice as the base, and she adds fresh vegetables and herbs like parsley, cilantro and mint!
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cauliflower Tabbouleh Salad
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 25 min
Active: 20 min
Yield: 6 to 8 servings Ingredients 1 pound riced cauliflower
1/2 cup finely chopped fresh cilantro 1/2 cup finely chopped fresh mint 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil Pinch of crushed red pepper 6 scallions, finely chopped 4 Persian cucumbers, chopped 3 radishes, thinly sliced 1 lemon, juiced (about 1/4 cup) 1/2 red onion, finely chopped Kosher salt and freshly ground black pepper Directions Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain. Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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