This Cauliflower Tabbouleh is a recent, flavorful, and veggie-packed twist on conventional tabbouleh—made with cauliflower rice as an alternative of bulgur for a totally gluten-free, grain-free, and keto-friendly aspect dish. I truly used to serve a model of this at my former restaurant once we first opened, and it was such successful that we might barely sustain with demand! Folks cherished how shiny, herby, and lemony it was, and truthfully, I do too. Now it’s one among my favourite no-cook recipes to make at residence as a result of it’s really easy and excellent for meal prep!
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Contemporary Cauliflower Tabbouleh Recipe
Tabbouleh is a extremely recent, herby salad originating from the Center East. Historically, it’s made with tons (and much) of parsley, mint, tomatoes, lemon, and bulgur wheat. As of late, you’ll see loads of variations that swap the grain relying on dietary wants and what’s within the pantry (we even have a quinoa tabbouleh on the positioning already!). This recipe I’m sharing right here retains all the things recent with elements you’d count on to see in a tabbouleh, however makes use of riced cauliflower as an alternative of bulgur, so it’s utterly no-cook and tremendous mild. I wish to rice my very own cauliflower within the meals processor, however pre-riced cauliflower works too if you happen to’re quick on time!
- Contemporary herbs solely. Contemporary curly parsley and mint are the entire level right here, so dried herbs are a tough no! Seize herbs that look shiny and odor recent. In the event that they’re somewhat droopy, dunk them in an ice bathtub for 5-10 minutes to revive them, then dry them rather well earlier than chopping.
- Take away the seeds from the tomatoes. I take away the seeds from my tomatoes to cease my cauliflower tabbouleh from getting too watery as soon as it’s all combined collectively. It additionally helps it maintain up higher for meal prepping.
- Room temp citrus yields extra juice. In case your lemon is chilly, let it sit out for a bit earlier than juicing to get probably the most out of it!
- Utilizing ready-made cauliflower rice? If wanted, you can provide it a fast pulse within the meals processor with the white components of the inexperienced onions to create a finer texture. Keep away from frozen cauliflower rice because it releases an excessive amount of water. One small head of cauliflower (about 9.3 oz as soon as trimmed) makes roughly 3 to 3¼ cups when riced. For those who’re beginning with pre-riced, use 3 cups and add somewhat extra in case your cauliflower tabbouleh appears to be like mild after mixing. Nonetheless, making your personal cauliflower rice works out less expensive!
Cauliflower Tabbouleh
Price $8.69 recipe / $0.72 serving
A recent Cauliflower Tabbouleh recipe made with cauliflower rice. It is a no-cook, gluten-free, keto-friendly aspect that’s lemony, mild, and excellent for meal prep!
Collect elements.
Put together elements: take away thick stems from mint, slice lemon in half, seed and cube roma tomatoes, and mince inexperienced a part of inexperienced onions (save the white a part of the inexperienced onions!)
Take away greens from cauliflower head and break into florets. Add to meals processor with the white components of the inexperienced onions.
Course of cauliflower and onions till it’s the scale of grains of rice. Put aside.
Take away any thicker stems from the curly parsley.
With a pointy knife, mince the parsley and mint leaves. (I don’t use the meals processor for this step as a result of I discover it oxidizes the recent herbs and browns them.)
Add diced tomatoes, minced herbs, and inexperienced onions to the riced cauliflower.
Season with the salt and pepper. Toss to mix so the entire greens and herbs are evenly distributed.
Add lemon juice.
Add olive oil and stir to mix. Get pleasure from!
See how we calculate recipe prices right here.
Serving: 1serving (1/2 cup)Energy: 71kcalCarbohydrates: 4gProtein: 1gFats: 6gSodium: 115mgFiber: 1g
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make Cauliflower Tabbouleh step-by-step pictures
Collect your whole elements.
Prep the produce: Take away the thick stems from 1 clamshell of mint, slice 1 lemon in half, seed and cube 3 Roma tomatoes, and thinly slice the inexperienced components of three inexperienced onions. Remember to save the white components of the inexperienced onions!
Break down the cauliflower: Take away the outer greens from 1 small head of cauliflower and reduce the top into florets. Add the florets to the meals processor together with the white components of the inexperienced onions.
Rice the cauliflower: Pulse till the combination resembles grains of rice, then switch to a big bowl and put aside.
Prep the herbs: Trim off any thick stems from 1 bunch of curly parsley.
Now finely mince the parsley and mint with a pointy knife. I don’t use the meals processor for this step as a result of I discover it oxidizes the recent herbs and browns them.
Assemble: Add the diced tomatoes, minced herbs, and inexperienced onions to the bowl of riced cauliflower.
Add ½ tsp salt and ¼ tsp black pepper, then gently toss till all the things is evenly mixed.
Squeeze within the recent lemon juice from 1 lemon (about 2 Tbsp whole).
Drizzle with ⅓ cup olive oil and stir to mix.
End: Now your cauliflower rice tabbouleh is prepared! Serve and revel in.
Serving Strategies
I like this flavorful gluten-free tabbouleh greatest served on prime of my white bean hummus or packed right into a wrap with do-it-yourself falafel. Attempt chilling it for about half-hour earlier than serving so the flavors can meld, and it tastes additional refreshing. It additionally suits completely as a part of a budget-friendly mezze unfold with pita and baba ganoush!
Storage Directions
Retailer leftover cauliflower tabbouleh salad in an hermetic container within the fridge for as much as 3 days. It’s greatest throughout the first day or two whereas the herbs are at their brightest. For those who discover somewhat liquid on the backside (completely regular because it sits), give it a fast stir earlier than serving, or drain off a spoonful. Every part will soften the longer it’s saved.
