Cauliflower "Rice" Tabbouleh
A low-carb twist on traditional tabbouleh using cauliflower rice instead of bulgur wheat. This fresh and healthy salad combines riced cauliflower with herbs, vegetables, and a bright lemon dressing.
Ingredients
- •½ head cauliflower
- •5 tablespoons extra-virgin olive oil
- •1 teaspoon kosher salt
- •2 cups flat-leaf parsley
- •1 cup mint leaves
- •2 whole scallions
- •1 clove garlic
- •1 teaspoon lemon zest
- •3 tablespoons lemon juice
- •¼ teaspoon crushed red pepper flakes
- •½ medium cucumber
- •6 ounces cherry tomatoes
- •quartered
Cooking Instructions
- 1.
Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
15 min
- 2.
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
10 min
- 3.
Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
