Cauliflower Tabbouleh
This Cauliflower Tabbouleh is a light and vibrant twist on the classic Mediterranean salad. Finely riced cauliflower is tossed with parsley, tomatoes, cucumbers, and a bright lemon garlic dressing for a refreshing side dish that comes together in minutes. It is naturally gluten-free, full of fresh flavor, and perfect for any meal.
Servings: 4 peoople
Calories: 343kcal
Equipment
- 1 Cuisinart Food Processor
Ingredients
- 1 head of cauliflower cut into florets or 16 oz riced cauliflower
- 1 bunch of parsley stems removed
- 3-4 Roma tomatoes diced and seeds removed
- 1 English cucumber chopped or 3-4 Persian cucumbers
- ½ onion red is best but not necessary, finely chopped
- 1-2 garlic cloves minced
- flakey sea 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
The cauliflower can be pulsed very finely for a texture similar to traditional tabbouleh. Do not worry about over-processing it because a finer crumble absorbs the lemon dressing beautifully.
Chop the parsley, tomatoes, cucumbers, and onions smaller than you think you need. The smaller cut helps every bite taste balanced and keeps the salad light and fresh.
Let the tabbouleh rest for at least ten minutes before serving. This gives the cauliflower time to soften slightly and take on the flavor of the dressing.
If making this ahead, store it in the refrigerator for up to three days. Give it a good stir before serving since the vegetables naturally release moisture as they sit.
Mint is a lovely addition if you want an even brighter, more aromatic finish. You can also add shrimp, tuna, or chickpeas to turn this into a complete meal.
For the best texture, remove the seeds from the tomatoes and pat them dry. This prevents the tabbouleh from becoming watery.
This salad is naturally gluten-free and dairy-free. If you want a more traditional version, you can stir in a small amount of cooked bulgur.
Nutrition
Calories: 343kcal | Carbohydrates: 83g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 198mg | Potassium: 3146mg | Fiber: 25g | Sugar: 31g | Vitamin A: 2021IU | Vitamin C: 489mg | Calcium: 297mg | Iron: 6mg
