Description[]
Source: FARMHOUSE FAMILY DINNERS - Taste of Home Magazine
This recipe comes together quickly. I love that I can serve it to nearly anyone at my table with special dietary restrictions. —Maiah Miller, Montclair, VA
Ingredients[]
- 1 medium head cauliflower
- ½ cup oil-packed sun-dried tomatoes
- 12 pitted Greek olives
- 2 cups fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 Tbsp. white wine vinegar or cider vinegar
- ¼ tsp. salt
- ¼ tsp. pepper
Directions[]
- Core and coarsely chop cauliflower.
- In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).
- Transfer to a large bowl.
- Add remaining ingredients to food processor; pulse until finely chopped.
- Add to cauliflower; toss to combine.
- Refrigerate 1 hour before serving to allow flavors to blend.
YIELD: 6 CUPS