Description
Enjoy a fresh twist on traditional tabbouleh with this Cauliflower Tabbouleh recipe. This gluten-free and low-carb version features cauliflower ‘rice’ mixed with vibrant herbs and veggies, all tossed in a zesty lemon dressing.
Ingredients
Scale
Cauliflower Tabbouleh Ingredients:
- 1 medium head cauliflower, chopped into florets
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 2 medium tomatoes, diced
- 1 small cucumber, diced
- 3 green onions, thinly sliced
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Pulse the Cauliflower: Pulse the cauliflower florets in a food processor until they resemble fine grains or couscous.
- Mix Ingredients: Transfer the cauliflower “rice” to a large bowl. Add the parsley, mint, tomatoes, cucumber, and green onions.
- Create Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Combine: Pour the dressing over the cauliflower mixture and toss well to combine.
- Rest and Serve: Let the tabbouleh sit for 10 to 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
- For a nuttier flavor, lightly toast the cauliflower rice in a dry skillet before mixing.
- Adjust herbs and lemon juice to taste.
- This is a great gluten-free and low-carb alternative to traditional tabbouleh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, chopping
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
