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+ servings
Cauliflower Rice Tabbouleh

Cauliflower Rice Tabbouleh

Spoonful of Plants
All the goodness of traditional tabbouleh but made tastier with cauliflower rice.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Dinner, Snack
Cuisine Mediterranean
Servings 4 people
Calories 75 kcal

Equipment

  • food processor

Ingredients
  

  • 3-4 cups cauliflower rice I used packaged riced cauliflower
  • 1 bunch parsley recommend curly parsley
  • handful mint leaves
  • 1 large shallot or 2 small shallots quartered
  • 1 small cucumber peeled and chopped into ¼ inch cubes
  • 1 ripe tomato chopped into ¼ inch cubes
  • 1-2 pinches coriander
  • 1 pinch ginger
  • 2 tablespoon olive oil
  • 3 tbsp fresh lemon juice
  • ¼ teaspoon pink himalayan salt you can substitute regular coarse salt
  • teaspoon freshly ground pepper

Instructions
 

  • Heat half the olive oil in a large frying pan over medium high heat.
  • Add the cauliflower rice and saute for about 3-5 minutes until cauliflower just begins to soften and carmelize. *(Do not overcook. Cauliflower rice should still be slightly firm).
  • Remove the cauliflower from heat and set aside to cool.
  • In a food processor add the parsely, mint, shallot, coriander and ginger and pulse until chopped very fine. Transfer to a large bowl.
  • To the bowl add the cucumbers, tomatoes, and cooled cauliflower rice.
  • In a small bowl make the dressing by whisking the lemon juice, salt,pepper and remaining olive oil.
  • Add the dressing and adjust seasonings accordingly.
  • Top the salad with more mint leaves and an extra drizzle of olive oil and lemon juice if desired. Serve room temp or cold.

Nutrition

Calories: 75kcalCarbohydrates: 9gProtein: 3gFat: 4gSodium: 188mgFiber: 3.5gSugar: 3g
Keyword tabbouleh, cauliflower rice, vegan, vegetarian, salad
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!