Print
Cauliflower Tabbouleh Salad - Grain-Free
Prep Time
15 mins
 

Cauliflower tabbouleh salad! A Middle Eastern classic made grain-free with the help of cauliflower rice! A fragrant, colorful and healthy salad.

Course: Salad
Cuisine: Mediterranean, Plant-based, Vegan
Servings: 2
Author: Loubna
Ingredients
  • 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)
Dressing
  • 1/4 cup olive oil (extra virgin)
  • 3 tbsp lemon juice
  • salt (to taste)
  • pepper (to taste)
Instructions

  1. Wash and dry cauliflower with a clean towel. Remove all green parts and split roughly into florets.

  2. 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.

  3. Transfer cauliflower rice to a nut milk bag ( or into a clean kitchen towel) close the bag and squeeze the liquid while holding firmly.

  4. Wash, chop and mesure all ingredients. In a big mixing bowl, add cauliflower rice, chopped tomatoes, cucumbers, onion and parsley. Mix well

  5. 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.