Tabbouleh with Cauliflower, Carrots, and Beets Recipe

Ingredients (14)

• 1 cup bulgur wheat
• 1/2 teaspoon kosher salt
• 1/4 head medium cauliflower
• 2 medium carrots, peeled and trimmed
• 2 small golden beets, peeled and trimmed
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 2 cups minced parsley
• 1 bunch scallions, trimmed and minced
• 1 tablespoon sherry vinegar
• Ground black pepper or to taste
• Special Equipment:
• Mandolin