Cauliflower Tabbouleh

There was a long period of time when I was addicted to Tabbouleh. There wasn’t one grocery trip when I didn’t buy one of those pre-made containers filled with the parsley goodness. Even after the obsession ended, I still order this whenever I see this on a menu. I have no idea why, but I was always so intimidated by the idea of making this salad. Maybe it was all the tiny chopping? Maybe it was the sheer amount of parsley I thought it took? Maybe it was that all the recipes are soooo different? No clue.

 

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Recently, I saw Trader Joe’s Cauliflower Tabbouleh and thought the idea was genius. After trying it, I realized I HAD to make my own. The idea was genius, but their execution was not my cup of tea. It had too much cauliflower, too little lemon, and I’m not a fan of the weird aftertaste in pre-packed foods. Maybe it’s the citric acid and the additives? Who knows! But this got my mind going and I set out to tackle this recipe that previously intimidated me.

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The result was a HUGE surprise. Not only is this recipe easy and quick, but it’s also incredibly delicious and keeps in the fridge for a couple of days. I didn’t expect to love it this much, but I do and will probably be making this weekly.

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Like all tabbouleh recipes, this one is different. Not only have I replaced the bulgur for cauliflower, but I’ve added cucumber which, though I’ve seen it sometimes, isn’t a traditional ingredient.  This recipe is adjustable. Feel free to add more, or less, of all ingredients.

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INGREDIENTS:

  • 2 cups finely chopped parsley
  • 1.5 cups “riced” cauliflower
  • 4 roma/plum tomatoes finely diced (about 2 cups)
  • 1/2 cup finely diced cucumber
  • 1/2 cup finely chopped mint leaves
  • 1/2 cup finely chopped green onions
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp extra virgin olive oil

INSTRUCTIONS:

  1. “Rice” the cauliflower in a food processor or by grating it.
  2. Finely chop all the ingredients. For the cucumber and the tomatoes, make sure you remove the seeds before chopping.
  3.  Combine all ingredients in a bowl.
  4. Enjoy!

SERVING SUGGESTIONS & NOTES:

  • If you typically like your Tabbouleh with more bulgur, add half more cup of cauliflower rice.
  • This recipe can also be made with quinoa to add carbs and protein
  • This is a great side for Mediterranean dishes like falafel or chicken kabobs
  • I like this salad in lettuce wraps for a quick snack

 

Copy of Pinterest_ Mushroom Bolognese

 

 

 

 

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