Cauliflower rice tabbouleh
Cauliflower rice tabbouleh
This salad is inspired by traditional tabbouleh. A flavour-packed Arab dish usually made with bulgur. In this recipe I use cauliflower rice. The herbs and lemon are the stars in this dish and the cauliflower works as a great base.
Yields: 4-6 servings
Ingredients
2 cups riced cauliflower
1 ½ cups long English cucumber – diced
1 ½ cups tomato – diced
1 ½ cups fresh parsley – leaves and tender stems – fine chop
⅓ cup fresh mint – leaves and tender stems – fine chop
⅓ cup green onion or chives – thinly spiced
½ cup lemon juice
¼ cup olive oil – can be reduced if you are oil-conscious
1 teaspoon garlic powder or 1 clove minced
½ teaspoon salt
¼ teaspoon pepper
Garnish with lemon rind or lemon powder
Steps
Break cauliflower into large florets. Lightly blanch or steam them. Drain the florets well, then place them in a food processor with an S-blade attachment and pulse until the cauliflower becomes the consistency of rice. If you don’t have a food processor, you can also use a knife to break it down.
Pour the riced cauliflower into a large bowl. Add the chopped parsley, mint and onions.
Mix the oil, lemon juice, garlic, salt and pepper in a separate bowl or glass measuring cup. Pour it over the salad about 5 minutes before you are ready to serve. I don’t like to do it too far in advance because the cauliflower, cucumbers and tomatoes contain a lot of water and the dressing pulls it out. Garnish with lemon rind or lemon powder.
