Cauliflower Tabbouleh Salad
A fresh and healthy twist on the classic tabbouleh salad, this recipe replaces grains with cauliflower rice for a gluten-free and grain-free option. Packed with vibrant herbs, juicy tomatoes, and a zesty lemon-olive oil dressing, this salad is both refreshing and nutritious. Perfect for meal prep, it stays delicious in the fridge for days.
Servings: 4 people
Calories: 172kcal
Equipment
Ingredients
- 1 medium cauliflower head cut into florets
- 1 bunch fresh parsley stems removed
- 1/2 bunch fresh mint stems removed (optional)
- 2 medium tomatoes chopped
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cut the cauliflower into florets and place them in a food processor fitted with a steel blade.
- Pulse the cauliflower until it reaches a rice-like consistency. Remove the riced cauliflower from the food processor and transfer it to a mixing bowl.
- Add parsley and mint (if using) to the food processor. Pulse until finely chopped, then add the herbs to the bowl with the cauliflower.
- Chop the tomatoes into slightly larger pieces and add them to the bowl.
- In a small bowl, whisk together the lemon juice and olive oil to create the dressing.
- Pour the dressing over the salad and add salt and pepper to taste. Mix well to combine.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for up to 3 days.
Notes
- If you prefer not to use mint, you can simply use extra parsley.
- This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days.
Nutrition
Calories: 172kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 142mg | Potassium: 658mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1734IU | Vitamin C: 97mg | Calcium: 59mg | Iron: 2mg