Name: Pomegranate Cauliflower Tabbouleh
Prep time: 10 min
Total time: 10 min
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; 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

Pomegranate Cauliflower Tabbouleh

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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Pomegranate Cauliflower Tabbouleh

Prep Time 10

Total Time 10

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Servings

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
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

Instructions

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