Description
A fresh and healthy twist on traditional tabbouleh using cauliflower instead of bulgur.
Ingredients
Scale
- 1 small head of cauliflower, riced (approximately 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 extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the cauliflower by removing the outer leaves and stem, then break the head into smaller florets.
- Using a food processor, pulse the florets until they achieve a rice-like consistency, or use a box grater if a food processor is unavailable.
- Place the riced cauliflower in a large bowl. If a softer texture is desired, steam the riced cauliflower for about 3-5 minutes and allow it to cool completely.
- Mix in the finely chopped parsley, mint, diced cherry tomatoes, cucumber, and red onion in the bowl with the cauliflower.
- In a separate small bowl, combine the olive oil, lemon juice, salt, and pepper. Whisk until well blended.
- Drizzle the dressing over the salad mixture and gently toss until all ingredients are coated.
- Adjust the seasoning according to taste and let the tabbouleh rest for at least 15 minutes before serving.
Notes
- Boost the protein content by adding chickpeas or diced grilled chicken.
- For a more traditional twist, substitute the cauliflower with quinoa while 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