An updated version of the traditional Middle Eastern bulgur salad. Suitable for paleo, keto, vegan, dairy-free, and gluten-free diets.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large head cauliflower, cut into florets
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¾ cup chopped tomatoes
- ⅓ cup chopped scallions
- ⅓ cup chopped fresh mint
- ⅓ cup chopped fresh parsley
- salt and ground black pepper to taste
Instructions
- Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
- Transfer cauliflower ‘rice’ to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
- You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself.
Reviews
I mainly made this for my adult daughter who loves tabbouleh. I doubled the parsley, because tabbouleh is all about the parsley, and added more mint. It has a very similar taste to what I have had, so I can respect the recipe and its substitution of cauliflower. Lighter and very flavorful. Will make this again.
I made this as an accompaniment for Grilled Salmon. I found it really did go well with it, so long as they were consumed together. A bit of the Tabbouleh and bit of the salmon together on the fork with each bite. I also added in some fresh kale from my garden, chopped along with the cauliflower. Thankyou
This is amazing as it is. Fresh and light. I think the mint is the star with the cauliflower!
I left out the mint, added some diced cucumber and some Cumin.
Loved this! I knew 1/3 cup of mint was too much for our liking so I scaled that in half. Next time I will scale back on the parsley too. This was so fresh and healthy tasting and it is one I highly recommend. You might just want to scale back on the herbs so that the cauliflower is the star.