AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time5 minsTotal Time25 mins
 1 head cauliflower, large
 1/4 cup fresh lemon juice
 2 tablespoons yellow miso paste
 2 tablespoons olive oil
 1 bunch scallions, minced
 1 bunch mint, minced
 1 bunch parsley, minced
 2 large seedless cucumbers, unpeeled and diced
 1 pint cherry tomatoes, halved
 1/4 cup pepitas [shelled pumpkin seeds]
 sea salt and black pepper to taste
Prep:
1

Prepare cauliflower rice: Grate raw cauliflower on box grater or chop into pieces and pulse in food processor [or you could buy it riced!]

2

Steam cauliflower: Place in steamer basket over simmering water and steam for 2 minutes. DO NOT OVER COOK. You want it to have a slight "bite".

3

Set aside to cool.

Make:
4

Whisk together lemon juice, miso and olive oil.

5

In a large bowl, toss together cauliflower, scallions, mint, parsley, cucumbers, and tomatoes.

6

Drizzle with dressing, top with pumpkin seeds and season with salt and pepper to taste.

Ingredients

 1 head cauliflower, large
 1/4 cup fresh lemon juice
 2 tablespoons yellow miso paste
 2 tablespoons olive oil
 1 bunch scallions, minced
 1 bunch mint, minced
 1 bunch parsley, minced
 2 large seedless cucumbers, unpeeled and diced
 1 pint cherry tomatoes, halved
 1/4 cup pepitas [shelled pumpkin seeds]
 sea salt and black pepper to taste

Directions

Prep:
1

Prepare cauliflower rice: Grate raw cauliflower on box grater or chop into pieces and pulse in food processor [or you could buy it riced!]

2

Steam cauliflower: Place in steamer basket over simmering water and steam for 2 minutes. DO NOT OVER COOK. You want it to have a slight "bite".

3

Set aside to cool.

Make:
4

Whisk together lemon juice, miso and olive oil.

5

In a large bowl, toss together cauliflower, scallions, mint, parsley, cucumbers, and tomatoes.

6

Drizzle with dressing, top with pumpkin seeds and season with salt and pepper to taste.

Cauliflower Rice Tabbouleh