I first ate Tabbouleh years ago at a Middle-Eastern restaurant in Chicago and I fell in love with the salad. Traditionally, Tabbouleh is made with bulgar wheat but in this recipe I am avoiding the grains in order to make it healthier. I have been working on trying to lose weight, which at my age is really tough, so forgoing a grain and adding a veggie is a win-win, hence Healthy Cauliflower Tabbouleh.
Tabbouleh is a Middle-Eastern vegetarian salad made from finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt, and sweet pepper. Some variations add lettuce, parsley, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze, or appetizer, in the Arab world.
How to make Healthy Cauliflower Tabbouleh
This recipe is very simple to make:
- Chop your cauliflower in your food processor until it is rice-like in texture.
- Chop your vegetables and combine them with the cauliflower.
- Create your dressing and toss.
This yummy salad is easily stored in the refrigerator for up to 3 days. It is an easy and healthy side dish as well as being a main course. I have added shrimp and salmon on occasion to create my meal.
You can adjust the lemon juice up or down to your taste. I prefer more lemon juice and the original recipe I created started with 2 lemons not three. You be the judge! Looking for other salads that are healthy? Check out the Authentic Greek Salad here!
Healthy Cauliflower Tabbouleh
Description
This salad is full of bright flavors beginning with lemon and parsley. It’s full of healthy nutrition and prepared Mediterranean style with chopped veggies, garlic, and a lemon dressing.
Ingredients
1 head of cauliflower, cut into florets
1 bunch of parsley, stems removed
3–4 Roma tomatoes, diced
1 English cucumber, chopped
1/2 onion (red is best but not necessary), finely chopped
1–2 garlic cloves, minced
salt & pepper to taste
zest of 1 lemon
3 lemons, juiced
extra virgin olive oil
Instructions
- Place the cauliflower into the bowl of a food processor fitted with a blade. Pulse until the cauliflower turns into a rice-like texture.
- Transfer to a bowl and add the parsley, tomatoes, cucumbers, and onions. Toss.
- In another bowl, mix together the garlic, salt, pepper, lemon zest, and lemon juice. Toss with the vegetables.
- Drizzle olive oil on the top and toss.
- Set aside for 10 minutes or more to let the cauliflower soften and absorb the dressing or cover and chill for later.
Notes
Store the leftovers in the refrigerator in a container with a lid. It should last about 3 days.
What do you think?