Pomegranate Cauliflower Tabbouleh - Jamie Geller

Pomegranate Cauliflower Tabbouleh

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Make your tabbouleh salad with cauliflower instead of bulgur and keep it super low carb and truly delicious.  The pomegranate seeds add the perfect crunch and color. 

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How to make your own Pomegranate syrup

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 cauliflower
  • ¼ bunch parsley, chopped
  • ½ bunch scallions, chopped
  • 1 stalk celery, chopped
  • ½ bunch arugula, chopped
  • 1 cup pomegranate arils
  • ¼ cup slivered almonds, toasted
  • Handful chopped almonds

Pomegranate Vinaigrette

  • ¼ cup pomegranate syrup
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon crushed garlic
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sugar
  • Kosher salt
  • Freshly cracked black pepper

Preparation

1. Grate the cauliflower with a box grater or food processor into small pieces. Place in a large bowl.  

2. Add chopped parsley, scallions, celery, arugula, and pomegranate arils.  Sprinkle with almonds and toss with dressing. 

Pomegranate Vinaigrette

In a jar or bowl combine pomegranate syrup, white wine vinegar, EVOO, garlic, lemon juice, sugar, salt and pepper, mix well and adjust to taste.