Cauliflower Tabbouleh

Name: Cauliflower Tabbouleh
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into florets; ¼ cup lemon juice; 2 tablespoons olive oil; 1 clove garlic, minced; ¾ cup chopped tomatoes; ⅓ cup chopped scallions; ⅓ cup chopped fresh mint; ⅓ cup chopped fresh parsley; salt and ground black pepper to taste

Rating: 4.67 stars

3 Ratings
3 Reviews
1 Photo

Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.

By Survivor2015

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Recipe Summary

prep:

25 mins

total:

25 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 large head cauliflower, cut into florets
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
¾ cup chopped tomatoes
⅓ cup chopped scallions
⅓ cup chopped fresh mint
⅓ cup chopped fresh parsley
salt and ground black pepper to taste

Directions

Step 1

Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.

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Step 2

Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

Cook's Note:

You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself.

Nutrition Facts

Per Serving:

128 calories; protein 4.9g 10% DV; carbohydrates 15.1g 5% DV; fat 7.1g 11% DV; cholesterol 0mg; sodium 108mg 4% DV. Full Nutrition

Reviews (3)

Most helpful positive review

Soup Loving Nicole

07/14/2018

Loved this! I knew 1/3 cup of mint was too much for our liking so I scaled that in half. Next time I will scale back on the parsley too. This was so fresh and healthy tasting and it is one I highly recommend. You might just want to scale back on the herbs so that the cauliflower is the star. Read More

Helpful

(1)

3 Ratings