Description
Cauliflower Rice Tabbouleh is a refreshing, low-carb twist on the traditional Mediterranean salad. By replacing bulgur with cauliflower rice, this dish becomes grain-free while maintaining its vibrant flavors. Packed with fresh vegetables, aromatic herbs, and a zesty lemon dressing, it’s the perfect side dish or light lunch for any occasion.
Ingredients
- 1 medium head cauliflower, grated or processed into "rice"
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare the cauliflower rice by grating the cauliflower or pulsing it in a food processor until it resembles rice. Lightly sauté it in a dry skillet over medium heat for 3-5 minutes to soften, then let cool.
- In a large bowl, combine the cooked cauliflower rice, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the cauliflower mixture and toss to combine.
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
- For added protein, mix in grilled chicken, shrimp, or chickpeas.
- To add heat, sprinkle red pepper flakes or cayenne pepper into the dressing.
- Enhance the Mediterranean flavor by topping with crumbled feta cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sauté
- Cuisine: Mediterranean
