Description
A refreshing take on traditional tabbouleh, this Cauliflower Rice Tabbouleh is a light and flavorful salad made with finely chopped cauliflower, herbs, and veggies, dressed with a zesty lemon vinaigrette. Perfect for a healthy side dish or a light meal.
Ingredients
Scale
Cauliflower Rice:
- 4 cups cauliflower rice (from about 1 medium head of cauliflower or store-bought)
Herb and Vegetable Mix:
- 1 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 3 green onions (thinly sliced)
Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Cauliflower Rice: If using fresh cauliflower, pulse florets in a food processor until they resemble rice. Transfer cauliflower rice to a large bowl.
- Combine Ingredients: Add parsley, mint, tomatoes, cucumber, and green onions to the cauliflower rice.
- Make Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until emulsified.
- Toss and Chill: Pour the dressing over the salad and toss well to combine. Let sit for 10 to 15 minutes before serving to allow flavors to meld.
- Serve: Serve chilled or at room temperature.
Notes
- For extra flavor, stir in 1/4 teaspoon ground cumin.
- You can lightly sauté the cauliflower rice for 2 to 3 minutes if you prefer a softer texture, but traditional tabbouleh is served raw.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (optional sautéing)
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
