Tabbouleh is a popular Middle Eastern salad typically made of quick cooking bulgur wheat, finely chopped fresh herbs, lots of fresh lemon juice and good quality olive oil. You will find tabbouleh on every Middle Eastern restaurant menu as an appetizer or to accompany a platter of mezze, Middle Eastern dips, spreads and salads.
Every popular recipe has many variations. The biggest difference between most tabboulehs is the ratio of bulgur to chopped greens. Some are more of a grain salad and some are more leafy with parsley being the number one ingredient.
In this even lower carb, gluten free and keto friendly tabbouleh recipe we use grated cauliflower in place of the bulgur. You won’t believe how perfect the simple substitute compliments the flavors in what will be your new favorite salad.
Did you know that the “fruit” that Adam and Eve ate was not an apple? The most likely candidates are wheat, pomegranate or grapes. Get more Jewish food thoughts here.
Ingredients
- ½ small cauliflower
- 2 cups flat-leaf parsley finely chopped (approx. 3 bunches)
- ½ cup mint finely chopped
- 1 Persian cucumber chopped (the normal kind in Israel)
- 1 cup cherry tomatoes quartered
- ½ small white onion chopped
- ¼ cup quality extra virgin olive oil
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon cumin
Nutritional Facts
Instructions
For the cauliflower rice:
- Cut the cauliflower in half. Cut out the hard core. Cut into pieces that fit in the food processor.
- Place pieces in food processor. Pulse about 5 times or until pieces are the size of rice. You can also use a hand grater for this step.
- Transfer the cauliflower rice to a microwavable bowl. Microwave for 2 1/2 mins. This leaves the cauliflower rice with a little crunch- which we love for tabbouleh salad! If you want the cauliflower rice to taste more like actual rice, microwave for 3 minutes.
For the salad:
- Literally just add everything to a bowl and mix.
Notes
