This Cauliflower Tabbouleh tastes as good as the classic, but in a low carb, gluten free and paleo friendly form that is healthy and delicious!
Is Cauliflower Tabbouleh healthier than regular Tabbouleh?
Have you ever tried tabbouleh? If your answer is no, you definitely need to change that! It is such a light, tasty dish with a Mediterranean flair that you will adore! Traditional tabbouleh uses bulgur wheat and a combination of herbs, spices and vegetables to make a delicious salad-like dish.
The paleo cauliflower tabbouleh I’m going to show you today is also just as tasty! Both types of tabbouleh are a healthy option, but the main difference between the two is that cauliflower tabbouleh is much lower in carbohydrates than traditional tabbouleh, making it a lighter option.
FAQs & Tips
Tabbouleh is a FAB make ahead side dish if you want to be on the ball. Prepping for a meal ahead of time is my favorite- it makes everything so much easier to have food prepared so that when guests arrive, I’m not running around like a crazy woman! This tabbouleh can easily be made the night before and still taste fresh the next day! It keeps in the fridge for up to 3-4 days!
What goes well with Tabbouleh Cauliflower?
Tabbouleh is one of my go-to Mediterranean dishes. The zing of the lemon juice combined with the herbs and overall freshness of the dish is something I LOVE! It pairs beautifully with Grilled Herb Hummus Chicken Kebabs and if I were you, I’d pull out my air fryer too, to whip up some Air Fryer Falafel. This fresh salad will add the freshness and flavor to complete your meal!
Recipe
Ingredients
- 3 Cups Riced cauliflower (325g)
- 1 Tomatoes on the vine
- 1/2 Cucumber, diced
- 1/2 tsp Salt
- 1/2 Cup Parsley leaves (as little stem as possible), firmly packed
- 1/4 Cup Mint leaves, firmly packed
- 1 Green onion
- 1 Tbsp Fresh garlic, minced
- 2 tsp Fresh lemon juice
- 2 Tbsp Olive oil
Instructions
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Place the cauliflower in a large, microwave safe bowl. Cover and microwave 3 minutes. Stir and then microwave another 3 minutes. Pour it onto a kitchen towel and let cool for 5-7 minutes
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Once cool, ring as much water as you can out of the cauliflower. This is crucial, so put some muscle into it! Transfer into a large bowl.
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Slice the tomato in half and then each half into half. Scrape out the watery insides and discard (if you use them, the salad is watery) and dice up the thick remaining parts. Add it into the bowl, along with the cucumber and the salt. Stir until well mixed.
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Place the parsley and mint in a small food processor (mine is 3 cups) and process until the leaves are tiny. Stir into the cauliflower mixture.
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Slice just the green parts of the green onions very thinly and stir it into the cauliflower, along with the garlic.
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Place the lemon juice into a small bowl. While constantly whisking, stream in the olive oil and whisk until thickened and well mixed. Pour over the cauliflower and mix well.
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Cover and refrigerate at least one hour.
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DEVOUR!
Nutrition
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