Cauliflower Tabbouleh is a light, refreshing twist on the classic Middle Eastern salad. Instead of using traditional bulgur, this recipe uses finely chopped cauliflower as a low-carb, gluten-free alternative. Mixed with fresh herbs like parsley and mint, juicy tomatoes, and crisp cucumbers, this salad is bursting with vibrant flavors. The tangy lemon dressing ties everything together, making it a perfect side dish for grilled meats, or a healthy, standalone salad. It’s not only nutritious but also easy to make and ideal for meal prepping.
Ingredients:
- 1 medium head of cauliflower, grated or finely chopped (or 4 cups of cauliflower rice)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 cup cherry tomatoes, diced
- 1 small cucumber, diced
- 2 green onions, sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt and pepper, to taste
Instructions:
- Prepare the cauliflower: Grate the cauliflower using a box grater or pulse it in a food processor until it resembles the texture of couscous. You can also use pre-riced cauliflower for convenience.
- Mix the vegetables: In a large bowl, combine the grated cauliflower, parsley, mint, diced tomatoes, cucumber, and green onions.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Combine and serve: Pour the dressing over the cauliflower mixture and toss until well combined. Taste and adjust seasoning if needed.
- Chill (optional): For best results, let the tabbouleh sit in the refrigerator for 30 minutes to allow the flavors to meld.
This Cauliflower Tabbouleh is a healthy, flavorful salad that’s perfect for a light meal or side dish, and it’s sure to please everyone at the table!
