Cauliflower Tabouleh Salad
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8
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Calories
170 kcal
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Course
Salad
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Cauliflower Tabouleh Salad
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This cauliflower tabbouleh is a crisp, refreshing, and grain-free spin on the classic Middle Eastern tabbouleh salad using cauliflower rice!
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Ingredients
- 1 medium head cauliflower
- 1 lb tomatoes (See Note 1)
- 3 Persian cucumbers or any thin skinned
- 1 shallot
- 2 bunches Italian (flat leaf) parsley (See Note 2)
- 1 bunch mint leaves
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp black pepper (See Note 3)
- 1/2 tsp sumac optional
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Instructions
- Discard the leaves and chop the entire cauliflower into large pieces. Working in batches, place the cauliflower into a food processor and pulse until it has the texture of rice or use a box cheese grater (medium holes). Don’t over process or it will get mushy. Transfer to a large salad bowl.
- Using a sharp knife, finely dice tomatoes, cucumbers and shallot. Add to the bowl along with their juices.
- Using 1 bunch of parsley at a time, chop off half of the stems and discard them. Finely cut the parsley leaves and stems (See Note 4). Go over them once again to cut as finely as possible. Add to the bowl and repeat with remaining parsley.
- Separate the mint leaves from their stems and discard stems. Stack the mint leaves, several at a time, and cut them as finely as the parsley. Add to the bowl and repeat with remaining mint leaves.
- In a small bowl whisk together the lemon juice, olive oil, garlic, allspice, salt, black pepper and sumac.
- Pour the dressing over the chopped vegetables. Use large spoons to lightly toss and combine all ingredients. Taste for flavor, add seasoning if needed, then cover bowl with plastic wrap and chill in refrigerator for 30 minutes for flavors to meld.
- Stir before plating. Serve traditionally, at room temperature, or chilled if you prefer alongside chips or pita.
Notes
- Use any tomato if you prefer. I prefer Roma (also known as plum tomatoes) as they are firmer and easier to dice into very small pieces. Or, substitute pomegranate arils, which have a tart-sweet flavor.
- Substitute curly parsley if you can't find the Italian flat leaf variety. Just be sure it is a 3 to 1 ratio of parsley to mint.
- I oftentimes substitute red pepper flakes for the black pepper.
- I highly recommend using an herb snipper or sharp knife to cut the parsley and mint. Although easier to use, food processors and unsharpened manual food choppers tend to bruise the herbs, causing them to become wet and soggy.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
397mg
(17%)
Potassium
519mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1369IU
(27%)
Vitamin C
63mg
(70%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 397mg | 17% |
| Potassium | 519mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1369IU | 27% |
| Vitamin C | 63mg | 70% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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