Juicy tomatoes, cucumbers, red onion, mint and parsley come together in this fresh tabbouleh salad tossed in extra virgin olive oil and lemon.

Tabbouleh is traditionally made with a base of bulgur, but this recipe uses riced cauliflower to recreate the consistency of this salad without the wheat. It’s a tasty way to add more veggies into your diet!

If you don’t have a food processor to make the cauliflower rice, you can also hand grate the cauliflower using a cheese grater. It will take some elbow grease, but it gets the job done.

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When prepping the rest of the salad, use a sharp chef’s knife to chop the veggies as finely as possible to achieve the right consistency. This recipe calls for a fine dice of red onion, but you can swap it for spring onions if you prefer a milder taste.

When preparing the parsley and mint for the tabbouleh salad, be sure to wash and thoroughly dry them before chopping. Otherwise, the wet herbs will turn to mush when chopped. You can also include some of the tender parsley stems in the salad, as long as they aren’t thick and tough.

This tabbouleh salad keeps well in the fridge for 3-4 days, so make a batch ahead of time for tasty weekday lunches.

Tip: Drain off some of the juice before refrigerating leftover salad to help it stay fresh longer.

Dina Hassan

Cauliflower “Rice” Tabbouleh

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Total time:50 mins

Cook Time:30 mins 30 minutes

Prep Time: 20 mins 20 minutes

Serves:4-6

Cauliflower “Rice” Tabbouleh

Recipe by: Dina Hassan

Juicy tomatoes, cucumbers, red onion, mint and parsley come together in this fresh salad tossed in extra virgin olive oil and lemon.

Tools

• Food processor
• Chef’s knife
• Large bowl
• Whisk

Ingredients

• ½ large head of cauliflower
• ½ cup finely chopped parsley
• ½ cup finely chopped mint
• 4 Roma tomatoes, finely diced
• 1 English cucumber, finely diced
• ¼ red onion, finely diced
• 1 T extra virgin olive oil
• 2 T lemon juice
• Salt and pepper, to taste

Instructions

• Cut the cauliflower into florets, and process in a food processor until it resembles the consistency of couscous.
• Using a sharp chef’s knife, finely chop the parsley, mint, tomatoes, cucumber and onion. Toss with the cauliflower in a large bowl.
• To make the dressing, whisk together the extra virgin olive oil and lemon juice in a small mixing bowl; season with salt and pepper. Pour the dressing over the vegetables and toss until combined.
• Cover and refrigerate at least 30 minutes before serving.

(You’ll Also Love: Grilled Cauliflower with Turmeric + Pepper)