A Middle Eastern classic made grain-free with the help of cauliflower rice! Say hi to cauliflower tabbouleh salad, a fragrant, colorful and healthy salad with a zingy dressing.
This is such a versatile salad that pairs perfectly with any Mediterranean/Middle Eastern-inspired meal.
This cauliflower tabbouleh salad is so easy, it only requires a handful of ingredients and can be made in under 15 minutes.
Traditionally, Lebanese tabbouleh salad is made out of bulgur wheat or couscous, chopped vegetables and lots of fresh parsley.
I love bulgur but sometimes it can leave dishes feeling heavy, so it’s nice to substitute it with something lighter.
Cauliflower rice is the perfect replacement for bulgur wheat in this tabbouleh.
They are two techniques for making cauliflower rice. You can either use a box grater with medium-sized holes or a food processor. Both techniques give a similar result, little pieces of cauliflower that are about the size of rice.
For this tabbouleh, I used the small holes side of the box grater to get a texture similar to bulgur wheat.
The last step is to remove the excess liquid which can make the salad soggy. I found that using a nut milk bag or a clean tower is the best way to squeeze all excess liquid. Simply put your cauliflower rice in a nut milk bag, close and twist while holding it firmly.
Once you have cauliflower rice, the salad is pretty much done! All you need is chop the veggies and fresh herbs, combine in a large mixing bowl and serve!
This cauliflower tabbouleh salad is very versatile, you can add other veggies, or more fresh herbs, it’s up to your tastebuds!! It’s perfect for meal prep (just leave the dressing out) and can be kept in the fridge for up to 3/4 days.
Cauliflower tabbouleh salad! A Middle Eastern classic made grain-free with the help of cauliflower rice! A fragrant, colorful and healthy salad.
- 2 cups cauliflower (grated)
- 1 cup cucumber (chopped)
- 1 cup tomato (chopped)
- 1/3 cup green onion (chopped)
- 1/3 cup parsley (chopped)
- 5 mint leaves (fresh)
- 1/4 cup olive oil (extra virgin)
- 3 tbsp lemon juice
- salt (to taste)
- pepper (to taste)
Wash and dry cauliflower with a clean towel. Remove all green parts and split roughly into florets.
If using a box grater, grate each floret into a bowl using the small-sized side. If using a food processor, place florets of cauliflower and blend in 10 seconds intervals. Do not blend for a long time or you will get a cauliflower purée.
Transfer cauliflower rice to a nut milk bag ( or into a clean kitchen towel) close the bag and squeeze the liquid while holding firmly.
Wash, chop and mesure all ingredients. In a big mixing bowl, add cauliflower rice, chopped tomatoes, cucumbers, onion and parsley. Mix well
In a small mixing bowl, add olive oil, lemon juice, salt and pepper and mix well. Add dressing to the salad before serving and mix well.