Cauliflower Tabbouleh Salad
User Reviews
4.3
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Prep Time
20 mins
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Total Time
20 mins
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Servings
6
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Calories
199 kcal
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Course
Salad
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Cuisine
Middle Eastern
Cauliflower Tabbouleh Salad
Description
Cauliflower Tabbouleh Salad reinterprets the classic bulgur salad by substituting cauliflower processed into rice-sized bits, creating a lighter, grain-free version featuring fresh herbs like parsley and mint. This salad mixes diced tomatoes, cucumber, and kalamata olives for a variety of textures and tastes, complemented by a dressing of lemon juice, apple cider vinegar, olive oil, garlic, and turmeric. The turmeric adds a subtle earthiness and a golden hue to the dish.
The preparation involves pulsing cauliflower in a food processor, combining it with finely chopped herbs and vegetables, then tossing everything with an aromatic dressing. The final salad is refreshing and herb-forward with a slight tang from lemon and vinegar, ideal for a nutritious lunch or a side salad.
It pairs well with grilled meats, fish, or can be enjoyed on its own. The salad stores well for up to a week when refrigerated, allowing for make-ahead convenience.
You can vary the ingredients with substitutions such as dill or red onion or add creamy avocado or feta for extra richness when dietary restrictions allow.
Ingredients
- 1 cauliflower medium-large head
- 1 cup parsley chopped, fresh; flat-leaf leaves
- ½ cup mint chopped, fresh, packed leaves
- 3 green onions thinly sliced
- 1 cup tomatoes quartered or halved (depending on size, cherry or grape
- 1 cup cucumber peeled and chopped
- 1/2 cup kalamata olives pitted and chopped
- 3 garlic minced, small cloves
- 1/4 cup lemon juice fresh
- 1 teaspoon apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Turmeric or 1/2 teaspoon ground turmeric, fresh, grated
- 1/2-1 teaspoon salt fine sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare cauliflower: Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor.
- Process cauliflower: Place the cauliflower in food processor and pulse until the cauliflower pieces turn into cauliflower rice. You may have to do this in batches, depending on how large your processor is. Remove cauliflower rice from the processor and place in a large bowl.
- Add herbs: Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
- Combine ingredients: Add parsley, mint, green onion and garlic into the bowl with the cauliflower rice. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
- Serve: Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Notes
- Substitute yellow onion for red onion if preferred.
- Feel free to modify the mix-ins based on availability or preference, such as adding fresh dill.
- Adding chopped avocado can enhance creaminess and nutritional value.
- Feta cheese can be added if dairy is allowed to enrich the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 199kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 751mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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