Description
A fresh and healthy twist on traditional tabbouleh using cauliflower instead of bulgur.
Ingredients
Scale
- 1 small head of cauliflower, riced (about 4 cups)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1 cup cherry tomatoes, diced
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Start by ricing the cauliflower. Remove the leaves and stem from the cauliflower, then cut it into florets. Place the florets in a food processor and pulse until they resemble rice grains. If you don’t have a food processor, you can grate the cauliflower using a box grater.
- Transfer the riced cauliflower to a large mixing bowl. If you prefer a softer texture, you can steam the riced cauliflower for 3-5 minutes, then let it cool.
- Add the chopped parsley, mint, cherry tomatoes, cucumber, and red onion to the bowl with the cauliflower.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine all the ingredients.
- Taste and adjust seasoning if necessary. For best flavor, let the tabbouleh sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in some chickpeas or diced grilled chicken.
- You can substitute quinoa for the cauliflower for a more traditional tabbouleh while still keeping it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional)
- Category: Salad
- Method: Mixing
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: varies
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg