This Cauliflower Tabbouleh tastes as good as the classic, but in a low carb, gluten free and paleo friendly form that is healthy and delicious!
PIN Cauliflower Tabbouleh
Is Cauliflower Tabbouleh healthier than regular Tabbouleh?
Have you ever tried tabbouleh? If your answer is no, you definitely need to change that! It is such a light, tasty dish with a mediterranean flair that you will adore! Traditional tabbouleh uses bulgur wheat and a combination of herbs, spices and vegetables to make a delicious salad-like dish. The paleo cauliflower tabbouleh I’m going to show you today is also just as tasty! Both types of tabbouleh are a healthy option, but the main difference between the two is that cauliflower tabbouleh is much lower in carbohydrates than traditional tabbouleh, making it a lighter option.
Cauliflower Tabbouleh Paleo Ingredients
Like I said before, this AMAZING recipe is going to be a keeper because of its wholesome, healthy ingredients and zingy, zesty flavors. You’re going to be hooked on it and that’s a guarantee! Here’s what you will need to pick up from the grocery store:
- Riced Cauliflower
- Tomatoes on the vine
- Parsley Leaves
- Mint leaves
- Green Onion
- Fresh garlic, minced
- Fresh lemon juice
- Olive Oil
How do you make Cauliflower Tabbouleh?
This tabbouleh is delicious, nutritious, and downright easy peasy to put together! Here’s how to make your tabbouleh dreams a reality:
Place the cauliflower into a large, microwave safe bowl and heat for 3 minutes. Stir, then microwave for an additional 3 minutes. Pour the cauliflower onto a kitchen towel and allow it to cool for 5-7 minutes. Once it has cooled off, ring as much water as you can out of the cauliflower rice. This is important so don’t skip this step!
Quarter the tomatoes and scrape out the watery insides. If you don’t, the salad will be too watery. Next, dice up the scraped out tomato quarters and add it to the bowl along with the diced cucumber and salt. Stir to combine.
Place the parsley and mint into a food processer and blend until the leaves are very small. Add them to the large bowl and stir into the salad.
Slice only the green part of the onion and add to the salad, along with the garlic. Stir to incorporate.
Pour the lemon juice into a bowl. While constantly whisking, slowly stream the olive oil into the juice until thickened and well combined. Pour over the salad and stir to combine.
Cover and refrigerate for at least an hour. Serve it up and DEVOUR!
What goes well with Tabbouleh Cauliflower?
Tabbouleh is one of my go-to Mediterranean dishes. The zing of the lemon juice combined with the herbs and overall freshness of the dish is something I LOVE! It pairs beautifully with Grilled Herb Hummus Chicken Kebabs and if I were you, I’d pull out my air fryer too, to whip up some Air Fryer Falafel. This fresh salad will add the freshness and flavor to complete your meal!
Can you make it ahead?
Tabbouleh is a FAB make ahead side dish if you want to be on the ball. Prepping for a meal ahead of time is my favorite- it makes everything so much easier to have food prepared so that when guests arrive, I’m not running around like a crazy woman! This tabbouleh can easily be made the night before and still taste fresh the next day! It keeps in the fridge for up to 3-4 days!
Other Healthy Cauliflower Recipes
Whole30 Paleo Cauliflower Fried Rice
Keto Low Carb Riced Cauliflower Stuffing
Grated Raw Cauliflower Detox Salad
- 3 Cups Riced cauliflower (325g)
- 1 Tomatoes on the vine
- 1/2 Cucumber, diced
- 1/2 tsp Salt
- 1/2 Cup Parsley leaves (as little stem as possible), firmly packed
- 1/4 Cup Mint leaves, firmly packed
- 1 Green onion
- 1 Tbsp Fresh garlic, minced
- 2 tsp Fresh lemon juice
- 2 Tbsp Olive oil
- Place the cauliflower in a large, microwave safe bowl. Cover and microwave 3 minutes. Stir and then microwave another 3 minutes. Pour it onto a kitchen towel and let cool for 5-7 minutes
- Once cool, ring as much water as you can out of the cauliflower. This is crucial, so put some muscle into it! Transfer into a large bowl.
- Slice the tomato in half and then each half into half. Scrape out the watery insides and discard (if you use them, the salad is watery) and dice up the thick remaining parts. Add it into the bowl, along with the cucumber and the salt. Stir until well mixed.
- Place the parsley and mint in a small food processor (mine is 3 cups) and process until the leaves are tiny. Stir into the cauliflower mixture.
- Slice just the green parts of the green onions very thinly and stir it into the cauliflower, along with the garlic.
- Place the lemon juice into a small bowl. While constantly whisking, stream in the olive oil and whisk until thickened and well mixed. Pour over the cauliflower and mix well.
- Cover and refrigerate at least one hour.
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