A refreshing, crisp, and detoxing cauliflower tabbouleh recipe made naturally without grains and loaded with fresh herbs and flavorful vegetables. It is tossed in a keto friendly dressing and super quick to assemble to help keep any diet on the right track!
Cauliflower tabbouleh is an excellent substitute for a grain-free dish using cauliflower rice in place of quinoa! Tabbouleh is a staple vegetarian salad of the Middle East served cold with fresh parsley, tomatoes and a light olive oil dressing. It makes a wonderful main dish, side dish or to enjoy as a quick and healthy snack that won’t pack on the pounds!
WHY THIS RECIPE WORKS
+ keto, paleo, gluten-free, dairy-free, egg-free, nut-free – this simple cauliflower rice recipe caters to all food allergies! Two servings does have about 20 carbs, which is from the cauliflower plant. Or serve this as a side (makes 4 side servings) with fish or chicken and it cuts that in half making a satisfying keto meal!
+ 100 percent plant-based, high fiber, nutrient dense – since this salad recipe is made of all plants it is naturally packed with nutrients and fiber.
+ excellent dish for a body cleanse and to detox the body – again, since this is made of all plants and contains loads of fiber and water from cucumbers and tomatoes, it helps push and flush toxins through the body. Make sure to just drink plenty of water (I recommend lemon cucumber mint detox water and this apple cider vinegar drink) throughout the day to help digest the fiber, stimulate the liver and obtain maximum benefits.
WHAT GOES INTO A CAULIFLOWER RICE TABBOULEH RECIPE
+ cauliflower – for convenience use pre-bought cauliflower rice which can be found in the vegetable section or frozen section of most grocery stores. If you want to know how to make cauliflower rice at home, just chop up a head of cauliflower and add it to a food processor. Blend until it forms a fine “rice grain”.
+ cucumbers, tomatoes, green onion – these are chopped into very fine pieces and add delicious crunch to the salad!
+ fresh parsley and mint herbs – this adds delicious flavor along with the dressing.
+ salad dressing – this is made up of olive oil, lemon juice, salt and pepper. It gives this cauliflower tabbouleh zesty flavor and a little bit of tang.
HOW TO MAKE THIS RECIPE
STEP 1. Cook the cauliflower rice to soften with a little bit of olive oil. Set aside to cool.
STEP 2. Prepare and chop all vegetables and herbs and make the dressing, then assemble them in a large salad bowl or platter then pour the dressing on top.
STEP 3. Toss the prepared salad ingredients together using serving spoons or a spatula until the ingredients are well mixed and coated with the salad dressing. This is fabulous served chilled, so chill it for about 30 minutes to 1 hour before serving ( which is optional).
FAQS and EXPERT TIPS
This cauliflower rice recipe can be made in advance but I do not suggest more than a day. It is best served the day it is made, which prevents the tomatoes and cucumbers from getting soggy.
Cauliflower tabbouleh has the best texture with the vegetables chopped small. I suggest about ¼-1/2 inch. Chop the herbs as small as you can.
Cauliflower rice can be found in the frozen section of grocery stores or in the vegetable section. If frozen, let it thaw first before cooking and discard the water.
See recipe Note 4 in the recipe card on instructions to make homemade cauliflower rice.
RELATED CLEAN EATING RECIPES
Savory Roasted Sweet Potatoes and Cauliflower Rice Buddha Bowl
Chimichurri Sauce Recipe – this would also be delicious on the cauliflower tabbouleh in place of the dressing in the recipe.
Broccoli Salad with Grapes and Pecans
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Cauliflower Tabbouleh
Ingredients
- 3 cups cauliflower rice
- 1 cup grape tomatoes diced
- 1 cup cucumber diced
- ¼ cup green onion thinly sliced (about 2 stalks)
- ½ cup parsley finely chopped
- 2 tablespoons mint finely chopped
- 3 tablespoons olive oil separated
- 2 tablespoons lemon juice
- ¼ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
Instructions
- In a large saute pan, heat 1 tablespoon of olive oil and the cauliflower rice on medium heat for about 3 minutes or until slightly softened but still with a little crunch. Set aside to cool.
- In a small bowl add the salt, lemon juice and the remaining 2 tablespoons of olive oil. Mix well.
- Chop and prepare all vegetables then in a large bowl add the cooled cauliflower rice, tomatoes, cucumbers, green onion, parsley, mint, and the salad dressing. Mix well until blended and and the vegetables are coated in the dressing.
- Chill for 30 minutes then serve within the same day.
Notes
Nutrition
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