cauliflower tabbouleh salad

a recipe by
mary hendricks
conyers, GA

I love Tabbouleh. A Mediterranean salad.Traditionally made with bulgar wheat. A friend is gluten free and I saw a video and sent it to her. Loving traditional I had to try this. Omg! So good! Gluten free. Very few calories full of nutrients..great for diets If you like traditional you can use this same recipe just swap out cauliflower for a 1/2 c bulgar uncooked. ( Cook as directed on package before making salad) I did use frozen florets and hand chopped as fresh was not in store worked great. Thou the person who made the video did mention not to use frozen cauliflower rice.

prep time 15 Min
method No-Cook or Other

Ingredients For cauliflower tabbouleh salad

  • 1
  • 2
    roma tomatoes
  • 1/2
  • 3-4
    green onions
  • 1/3 c
    chopped fresh mint
  • 1/3 c
    chopped parsley
  • 1 tsp
    garlic powder
  • salt pepper
  • 2-3 Tbsp
    olive oil
  • 1
    lemon juices and a bit of zest

How To Make cauliflower tabbouleh salad

  • 1
    Wash and remove cauliflower stem break up flowers
  • 2
    Chop cauliflower up making cauliflower rice. If using fresh you can put in a processor and pulse a few times with blade to achieve. You can use frozen florets.. thaw a bit and chop with a knife until it's rice consistency
  • 3
    Place cauliflower rice in bowl
  • 4
    Small dice cucumber. Tomato green onion and put in bowl with cauliflower
  • 5
    Chop mint and parsley add to veg mix in bowl
  • 6
    Mix oil, lemon juice and zest with a little salt pepper and garlic powder.
  • 7
    Pour oil lemon mixture over veggies and toss. Coating well
  • 8
    It can be eaten as soon as it's made but it's one of those things that if it sets a while those flavors marry into a symphony for your taste buds.