Cauliflower Tabbouleh
Try this easy cauliflower tabbouleh recipe, packed with fresh vegetables and herbs, for lunch as a salad or appetizer. It's perfect for a healthy meal or side dish! I like to eat it with a huge spoonful of hummus, baba ganoush, or my easy falafel-inspired patties.
4 people
Calories: 228kcal
Ingredients
- 1 medium head of cauliflower grated or processed into rice-sized pieces
- 1 garlic clove grated
- Juice of 2 lemons
- 1/3 cup extra-virgin olive oil
- 2 teaspoons Kosher Salt
- 2 cup fresh parsley finely chopped
- 10 fresh mint finely chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 4 scallions sliced, gren and whit part
- allepo pepper to taste
Instructions
- Start by removing the outer leaves and cutting the cauliflower into florets. You can either grate the florets using a box grater or pulse them in a food processor until they resemble rice grains.
- In a large salad bowl, grate the garlic, then add the lemon juice and salt. Whisk in the olive oil.
- Add the cauliflower rice to the bowl, add chopped parsley, mint, tomatoes, cucumber, and scallions. Toss everything together gently, ensuring the cauliflower is evenly distributed among the other ingredients.
- Finish with Aleppo pepper, a drizzle of olive oil, a few drops of lemon juice, and a pinch of salt, if needed.For the best flavor, let the tabbouleh sit in the refrigerator or over a cunter top in cool place for at least 10 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled as a refreshing side dish or a light main course.
Notes
It can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 14g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1231mg | Potassium: 830mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2989IU | Vitamin C: 123mg | Calcium: 105mg | Iron: 3mg