This contemporary and flavorful cauliflower tabbouleh salad makes use of riced cauliflower as a substitute of bulgur wheat. Utilizing cauliflower rice makes it low-carb and gluten-free!

I completely love tabbouleh salad and have made a ton of various variations over time together with conventional tabbouleh with bulgur wheat, quinoa tabbouleh and even a hemp tabbouleh.

That stated, I believe this cauliflower tabbouleh is my absolute favourite. It’s gentle, flavorful and filled with contemporary veggies – good for serving in the course of the spring and summer season months.

Serving bowl of cauliflower tabbouleh with a serving spoon.

What’s Tabbouleh Salad?

Tabbouleh is a Mediterranean salad that’s historically made with bulgur wheat, contemporary herbs, tomatoes and onion. I switched it up and used cauliflower rice as a substitute of bulgur wheat to maintain this dish gluten-free and low-carb and the tip result’s so, so good!

Elements You’ll Want:

This recipe makes use of cauliflower rice to switch the bulgur! Right here’s the whole lot you want:

  • contemporary greens – cauliflower, inexperienced onions, cherry or grape tomatoes, cucumber and garlic.
  • contemporary herbs – flat-leaf parsley and mint.
  • kalamata olives – I like the salty taste olives add to this dish, however you possibly can omit in case you’re not a fan of olives!
  • dressing – lemon juice, apple cider vinegar, olive oil, freshly grated turmeric, sea salt and black pepper.
Cauliflower florets on a wood cutting board with a knife.

Cauliflower Tabbouleh Notes and Substitutions

  • Combine-ins – Be happy to change up your mix-ins for this cauliflower tabbouleh… I usually do! Typically I modify up the veggies primarily based on what I’ve readily available and add additional herbs like contemporary dill (so good). Be happy to get artistic and make this your individual!
  • Purple onion – For those who’re not a fan of purple onion be happy to make use of yellow onion as a substitute.
  • Feta – Including feta to this cauliflower tabbouleh could be an ideal addition in case you don’t want it to be dairy free. You could possibly additionally do vegan feta!
  • Avocado – Need to add just a little creaminess and wholesome fat to your tabbouleh? Add in some chopped avocado!
Mixing bowl with cauliflower rice, cucumber, tomatoes, herbs and kalamata olives.

How Do You Eat Cauliflower Tabbouleh?

This cauliflower tabbouleh is definitely a brilliant versatile dish! Historically, it’s served with hummus, pita and falafel. I additionally love including chickpeas or black beans and consuming on it’s personal for a light-weight meal. I’ve additionally served it as extra of a finger meals with pita chips at a get-together and it was successful!

Serving plate with cauliflower tabbouleh. Salt and pepper and a serving spoon are beside the plate.

Ideas for Making and Storing Cauliflower Tabbouleh

First issues first, don’t cook dinner the cauliflower! We wish contemporary, uncooked cauliflower. I like to cut the whole lot in a food processor to verify all the components are finely chopped. For those who don’t have a meals processor, ensure you’re chopping the whole lot the identical measurement. You may as well purchase contemporary, packed cauliflower rice on the retailer to maintain the prep tremendous simple!

Whereas this salad is greatest served instantly after making, you possibly can retailer within the fridge in an hermetic container for as much as per week. I might not freeze this salad because it accommodates all contemporary components and the consistency will change if you freeze and thaw.

Serving bowl full of cauliflower tabbouleh.

Extra Mediterranean Salads:

Extra Recipes with Cauliflower Rice:

For those who make this recipe:

Please depart a remark and star score under letting us know the way it turned out. Your suggestions is so useful for the EBF group and our readers! We admire it a lot.

Serving bowl of cauliflower tabbouleh with a serving spoon.

Cauliflower Tabbouleh Salad

Brittany Mullins

Low carb and grain-free cauliflower tabbouleh. It’s contemporary, flavorful and excellent for picnics and events.

Prep Time 20 minutes

Complete Time 20 minutes

Course Salad

Delicacies Center Japanese

Servings 6

Energy 199 kcal

  • 1 medium-large head of cauliflower
  • 1 cup contemporary flat-leaf parsley leaves chopped
  • ½ cup packed contemporary mint leaves chopped
  • 3 inexperienced onions thinly sliced
  • 1 cup cherry or grape tomatoes quartered or halved (relying on measurement)
  • 1 cup cucumber peeled and chopped
  • 1/2 cup kalamata olives pitted and chopped
  • 3 small cloves of garlic minced
  • 1/4 cup contemporary lemon juice
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon contemporary grated turmeric or 1/2 teaspoon floor turmeric
  • 1/2-1 teaspoon effective sea salt
  • ¼ teaspoon black pepper
  • Combine-ins – Be happy to change up your mix-ins for this tabbouleh… I usually do! Typically I modify up the veggies primarily based on what I’ve readily available and add additional herbs like contemporary dill (so good!). Be happy to get artistic and make this your individual!
  • Purple onion – For those who’re not a fan of purple onion be happy to make use of yellow onion as a substitute.
  • Feta – Including feta to this tabbouleh could be an ideal addition in case you don’t want it to be dairy free.
  • Avocado – Need to add just a little creaminess and wholesome fat to your tabbouleh? Add in some chopped avocado!

Serving: 1/6 of recipeEnergy: 199kcalCarbohydrates: 8gProtein: 3gFats: 17gSaturated Fats: 1gPolyunsaturated Fats: 7gSodium: 751mgFiber: 4gSugar: 4g

Key phrase cauliflower tabbouleh

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