Cauliflower Tabbouleh

Name: Cauliflower Tabbouleh
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 3 to 4 cups cauliflower rice (I used a 16 ounce bag of cauliflower rice/grated cauliflower or 1 medium sized cauliflower, grated); 2 cups chopped curly parsley (coarsely chopped); 1 cup diced tomato (about 3 large beefsteak tomatoes); 8-10 thinly sliced green onions (about a bunch-green parts and some of the white parts chopped); 1/4 cup fresh mint (finely chopped); 1/4 cup freshly squeezed lemon juice (approximately 1 lemon); 1/4 cup extra virgin olive oil; 2 garlic cloves (minced); Salt and pepper to taste

Cauliflower Tabbouleh is a lighter take on traditional Tabbouleh using cauliflower rice in place of the bulgur wheat to give it extra crunch and texture.

Prep15 min
Total15 min
Makes6 servings
Calories124

Ingredients

6 servings

3 to 4 cups cauliflower rice (I used a 16 ounce bag of cauliflower rice/grated cauliflower or 1 medium sized cauliflower, grated)
2 cups chopped curly parsley (coarsely chopped)
1 cup diced tomato (about 3 large beefsteak tomatoes)
8-10 thinly sliced green onions (about a bunch-green parts and some of the white parts chopped)
1/4 cup fresh mint (finely chopped)
1/4 cup freshly squeezed lemon juice (approximately 1 lemon)
1/4 cup extra virgin olive oil
2 garlic cloves (minced)
Salt and pepper to taste

Method

1
Remove the green stems from the cauliflower and chop the head in half. Using a box grater or food processor, grate the whole head of cauliflower (one half at a time) unless you bought a bag of pre-made cauliflower rice then skip this step.
2
Put the cauliflower rice, parsley, tomato, mint and green onion in a large mixing bowl and gently toss.
3
In a mason jar or a salad dressing jar mix together the lemon juice, olive oil, garlic and a dash of salt and pepper. Shake or whisk to combine.
4
Pour the dressing over the salad and toss gently. If possible let the tabbouleh sit for 15–30 minutes after mixing to allow the flavors to meld. Serve or cover and refrigerate.

Notes

Other ideas to add to the salad: feta cheese, chickpeas or white beans, zucchini, greens {like kale or spinach}, grilled chicken, grilled salmon or beef kafta. This salad holds up pretty well throughout the week if you make a big batch. I will eat it 3 to 4 days later and I think it still tastes great. Sometimes I will add a sprinkle of sumac or za'atar to the salad for extra flavor.