Cauliflower Rice Tabbouleh
User Reviews
3.9
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Total Time
15 mins
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Servings
8 servings
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Calories
152 kcal
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Course
Salad
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Cuisine
Mediterranean
Cauliflower Rice Tabbouleh
Description
This tabbouleh uses a small to medium cauliflower head processed into fine rice-like granules, which provides a mild, slightly crunchy base. Tossed with halved cherry tomatoes, finely minced red onion, chopped cucumber, and generous amounts of fresh parsley and mint, the salad is vibrant and fresh. The pine nuts are toasted over gentle heat until golden and fragrant, adding a nutty crunch that contrasts with the tender vegetables.
The dressing combines olive oil with the juice of one lemon, seasoned with fresh cracked black pepper and salt to balance and brighten the salad's flavors. Tossing the ingredients with this dressing brings all the components together, enhancing their natural freshness.
Serving with lemon wedges and mint leaves as garnish adds a burst of additional zest and herbal aroma. This dish can be refrigerated and served cold, making it a light side or a refreshing addition to meals.
Ingredients
- 1 cauliflower small to medium head
- 2 cups cherry tomato small, halved
- 1/2 small red onion finely minced
- 1 small cucumber finely chopped
- 1 large parsley handful, finely chopped, fresh
- 1 mint handful, finely chopped, fresh
- 1/2 cup pine nuts
- olive oil
dressing
- 1/4 cup olive oil
- lemon juice of 1
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
garnish
- lemon wedges
- mint leaf fresh
Instructions
- Remove the bottom core from the cauliflower and break into sections. Remove most of the stems, and break apart into large florets. Add the florets to the bowl of a food processor. I do this in two batches. Pulse the machine, about 20 to 30 times, stopping a few times to scrape down the bowl and check the progress. You want the cauliflower to become evenly and finely crumbled. Pulse a few more times if necessary. Turn the cauliflower rice into a large bowl.
- Put a tablespoon of olive oil in a skillet and toast the pine nuts over medium to medium low heat until they turn fragrant and nutty brown. Stir almost constantly so they don't burn.
- Add the tomatoes, cucumber, onion, and fresh herbs to the cauliflower and toss to combine.
- Whisk the dressing together and taste to adjust to your liking.
- Toss the tabbouleh with the dressing, then top with the pine nuts, fresh mint leaves, and lemon wedges. Keep refrigerated until ready to serve.
- Cauliflower tabbouleh can be made up to a day ahead. I prefer to add the tomatoes at the last minute because they don't do well in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 30mg | 1% |
| Potassium | 440mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 50mg | 56% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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