Tabbouleh (Arabic: تبولة taboūleh) is a Levantine vegetarian salad traditionally made of Bulgur (cracked wheat), finely chopped parsley, mint, tomatoes and onions, seasoned with olive oil, lemon juice, salt and pepper.
I love preparing it with cauliflower “rice” instead of bulgur. It’s rich in nutrients ( vitamins B, C and K) and high in fiber. This recipe is quick and easy, low-carb, grain-free and, gluten-free. Enjoy it!
- 6 cups cauliflower "rice" (store bought or homemade) **
- 4 Tablespoons extra virgin olive oil
- 8 ounces cherry tomatoes, quartered
- 1 organic cucumber, cut into 1/4-inch dice
- 1/2 cup kalamata olives, sliced
- 2 cups flat-leaf parsley leaves, finely chopped
- 1 cup mint leaves, finely chopped
- 2 scallions, white and pale green parts only, sliced
- 3 lemons ( finely grated zest and juice)
- Salt and pepper to taste
- Heat the olive oil in a large skillet over medium heat and add the cauliflower "rice". Stir for 3 minutes until it softens. Don't overcooked or it will get mushy. Remove from the heat and let it cool to room temperature.
- Transfer the cool cauliflower "rice" to a large bowl and add the rest of the ingredients. Stir well. Add salt and pepper to taste.
- Chill for 1 hour to let the flavors blend.
- Keeps well in the refrigerator for up to 4 days.
- ** This is the equivalent to 1 large head of cauliflower ( grated) OR 2 packages of Trader Joe's riced cauliflower ( preferred by my family for its neutral flavor)
- To grate the cauliflower, run the raw cauliflower florets through a food processor with the grating blade or use a cheese grater. The texture should resemble rice grains or couscous.