Cauliflower Tabbouleh
This vibrant and fresh cauliflower tabbouleh is a grain-free twist on the classic Middle Eastern salad. Finely chopped cauliflower replaces traditional bulgur, creating a light and nutritious dish. It's perfect as a side or a light lunch.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 155 kcal
Mise en place
Ingredients
Ingredients
- 500 gcauliflower, riced
- 1 cupparsley, finely chopped
- 0.5 cupmint, finely chopped
- 2 pcstomato, diced
- 0.5 pcscucumber, diced
- 3 pcsgreen onion, thinly sliced
dressing
- 3 tbsplemon juice, freshly squeezed
- 3 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
food processor · small bowl · whisk · large mixing bowl
The method
Step by step
- 1
If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains. Alternatively, use pre-riced cauliflower.
About 5 min
Cook’s note: Do not over-process the cauliflower, or it will become mushy. You want distinct small grains.
- 2
In a large mixing bowl, combine the riced cauliflower, parsley, mint, tomato, cucumber, and green onion.
About 3 min
- 3
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
About 2 min
- 4
Pour the dressing over the cauliflower mixture and toss gently to ensure all ingredients are well coated.
About 1 min
- 5
Cover the bowl and refrigerate the tabbouleh for at least 10 minutes to allow the flavors to meld.
About 10 min
Cook’s note: Chilling helps the flavors deepen and the cauliflower soften slightly.
- 6
Taste and adjust seasoning if necessary before serving.
Per serving
Nutrition
- Calories
- 154.5kcal
- Protein
- 4.2g
- Carbs
- 13.7g
- Fat
- 10.9g
- Fibre
- 4.7g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cauliflower tabbouleh in an airtight container in the refrigerator.