Riced-Cauliflower Tabbouleh Salad

Tabbouleh is a Middle Eastern dish I grew up with. This new recipe is a spin on my childhood favorite. Cauliflower rice (raw cauliflower minced into fine bits via a food processor) replaces traditional bulgur wheat to make this dish lower in carbohydrate.

Here’s one of my cooking segments on Channel 12. I’ll show you how to rice the cauliflower and make this delicious salad that makes a great lunch when you top it with chicken or steak!

Servings

4

Ingredients

1 cup riced cauliflower (see directions)

1 1/2 cups flat leaf Italian parsley chopped (about 2-3 bunches)

1/2 cup mint chopped

1/4 cup green onion finely chopped

1 medium tomato chopped

1/2 seedless cucumber chopped

juice of 1 lemon

1/4 cup olive oil

1 Tbsp unrefined sea salt

1 tsp Black Pepper

1 Tbsp cumin

Instructions

1. Combine all ingredients into a bowl and toss.

2. Serve or keep in an airtight container in the fridge for up to 4 days.

Recipe Notes

How to rice cauliflower: Chop cauliflower into large chucks and place into a food processor. Process on high until cauliflower is chopped into small rice-like grains, about 30 seconds. Place into an airtight container and keep in the fridge for up to 5 days.

Print recipe

Print recipe

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