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