Cauliflower Tabbouleh

Course: Salad

Cuisine: Mediterranean

Keyword: cauliflower tabbouleh

Prep Time: 20

Cook Time: 0

Total Time: 20

Servings:

Calories: 121kcal

Author: Megan Gilmore

Cauliflower Tabbouleh is a gluten-free twist on the traditional Middle Easter salad! Made with cauliflower rice, this version requires no cooking for a light and refreshing dish.

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Ingredients

1 pound cauliflower florets
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove , minced
1 teaspoon fine sea salt , plus more to taste
1 cucumber , chopped
1 large tomato , chopped (see notes)
3 green onions , chopped
1 cup fresh parsley , finely chopped
¼ cup fresh mint , chopped

Instructions

Add the cauliflower to a food processor fitted with an "S" blade. Secure the lid and process briefly, just until the cauliflower looks crumbly and resembles rice. Set it aside.
In a large bowl, combine the olive oil, lemon juice, garlic, and salt. Then pour in the riced cauliflower, cucumber, tomato, green onion, parsley, and fresh mint. Stir well so everything is well coated in the dressing.
Taste the mixture and season with additional salt or lemon juice, as needed. (I usually add another ½ teaspoon of salt, but this will vary depending on the size of your veggies.)
Serve this salad right away, or let it marinate in an airtight container in the fridge. It will keep well for up to 5 days in the fridge and pairs perfectly with hummus, falafel, and more.

Notes

Nutrition information is for roughly 1 1/2 cups of salad, assuming you get 6 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.

Tomato Note: When slicing tomatoes aren't in season, use 1 cup of cherry tomatoes, instead.

Packed Lunch Note: Cauliflower can become quite smelly when you store it in the fridge, so this recipe may not be the best option to pack for lunch if you eat around co-workers.

Nutrition