Cauliflower tabbouleh is a bright, fresh dish, packed with veggies and brightened by fresh lemon juice and tons of parsley. This gluten free, low fat, vegan dish is perfect for warm weather. What is best is that it holds up well for days after being dressed and goes with practically everything!
Have you tried tabbouleh before? It’s one of my go-to dishes and I have to say I like it even better now that I’ve made it with cauliflower rice. This low carb dish can be served over spinach or arugula as a salad topping and pairs really well with your favorite protein; some of my favorites are chickpeas or freshly grilled shrimp or salmon. It’s also great in a wrap with freshly made hummus and additional veggies!
I made this cauliflower tabbouleh with roasted cauliflower rice. If you have tried cauliflower rice steamed but didn’t love it, you have to try it roasted! I have to admit, cauliflower rice steamed has a pretty distinct cauliflower taste. I’ve heard many people don’t like it because of this. But roasted, it takes on an almost nutty flavor which pairs perfectly with the other ingredients of this tabbouleh.
Tabbouleh is a traditional Levantine dish made with bulgar, tomatoes, parsley, onion, mint with fresh bright lemon juice. This dish is easily one of my favorite salads to play around with. I’ve made this with quinoa, with pasta, orzo rice, and couscous. I always top mine with loads and loads of fresh vegetables, as I love how filling this dish becomes. I’ve been making my version of tabbouleh for about 4 years and it’s always requested by my sister throughout the summer.
The flavors of this dish light and bright perfect for the transition into spring. You can really use any vegetables you love broccoli, red peppers, even pepperoncini peppers for an added kick. I also love to add feta cheese which is of course optional!
You can eat an entire head of cauliflower for about 150 calories, 12 grams of fiber, and 11 grams of protein. Talk about healthy!
Cauliflower is also packed with vitamin C and B-6 and is also a good source of magnesium, iron and calcium.
Cauliflower comes in many different colors, including white, purple, orange and green.
To make cauliflower rice all you need is a food processor (affiliate link) or a hand grater. I have made cauliflower rice plenty of times with the hand grater my mom passed on to me when I moved out. I have such fond memories of grating the cheese for macaroni and cheese or lasagna next to her in the kitchen. But this takes SO much less time in the food processor, so if you have one, please utilize it. Just place the cauliflower trees in the food processor a few at a time and turn it on. It will quickly turn into little rice pellets for you.
- 1 head cauliflower riced and roasted
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 cup chopped english cucumber
- 1 cup parsley chopped
- 2 roma tomatoes chopped
- 2 Juice of lemons
- 1/2 tsp. salt
- black pepper
- Preheat oven to 400.
- Grate or food process your cauliflower florets. If you are going to grate, don't cut the florets off, just grate intact.
- Spray parchment paper lined cookie sheet and add cauliflower rice. Spread rice into a single layer, sprinkle with a pinch of salt and roast for 20 minutes. Stir after 15 minutes. After rice has desired doneness, take out of the oven and allow to cool for at least 10 minutes before add to the bowl of veggies.
- While rice is roasting, chop all veggies (except parsley) and add to bowl.
- After cauliflower rice has been added, juice two lemons over veggie mixture. Stir to combine.
- Chop parsley and add to bowl. Mix to combine.
What about you?
- Do you have a favorite recipe you have remade with different ingredients?
- What veggie would you add to this dish?
- Have you tried tabouleh before?