Cauliflower Rice Tabbouleh
Spoonful of Plants
All the goodness of traditional tabbouleh but made tastier with cauliflower rice.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Appetizer, Lunch, Dinner, Snack
Cuisine Mediterranean
Servings 4 people
Calories 75 kcal
- 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
- ⅛ teaspoon freshly ground pepper
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.
Calories: 75kcalCarbohydrates: 9gProtein: 3gFat: 4gSodium: 188mgFiber: 3.5gSugar: 3g
Keyword tabbouleh, cauliflower rice, vegan, vegetarian, salad