Cauliflower Rice Tabbouleh

Course: Appetizer, Side Dish, Salad

Cuisine: Middle Eastern

Keyword: appetizer, salad

Prep Time: 15

Total Time: 10

Servings: Servings

Calories: 170kcal

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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

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

There are a couple of important tips if you want a more authentic tabbouleh salad:

Tabbouleh tip #1: It’s all about the parsley. Parsley should be the main ingredient in the salad- get some fresh parsley!

Tabbouleh tip #2: Make sure the parsley and mint are dry before adding to the salad. Use paper towels or a spin dryer thing. Any extra water in the salad is bad.

Nutrition