Cauliflower Tabbouleh
A fresh Cauliflower Tabbouleh recipe made with cauliflower rice. It's a no-cook, gluten-free, keto-friendly side that’s lemony, light, and perfect for meal prep!
Servings: 12 servings (1/2 cup each)
Calories: 71kcal
Equipment
- Food Processor
- Mixing bowl
- Knife
- Cutting Board
Ingredients
- 1 head cauliflower riced, (small size, 9.3 oz with greens removed) $2.96
- 3 green onions minced, $0.48
- 3 Roma tomatoes seeded and diced, $0.69
- 1 bunch fresh curly parsley chopped, $1.07*
- 1 clamshell fresh mint minced, (about ¼ cup) $1.78
- ½ tsp salt $0.01
- ¼ tsp black pepper freshly cracked, $0.05
- 1 lemon juiced, (2 Tbsp) $0.68
- ⅓ cup olive oil $0.97
Instructions
- Gather ingredients.
- Prepare ingredients: remove thick stems from mint, slice lemon in half, seed and dice roma tomatoes, and mince green part of green onions (save the white part of the green onions!)
- Remove greens from cauliflower head and break into florets. Add to food processor with the white parts of the green onions.
- Process cauliflower and onions until it’s the size of grains of rice. Set aside.
- Remove any thicker stems from the curly parsley.
- With a sharp knife, mince the parsley and mint leaves. (I don’t use the food processor for this step because I find it oxidizes the fresh herbs and browns them.)
- Add diced tomatoes, minced herbs, and green onions to the riced cauliflower.
- Season with the salt and pepper. Toss to combine so all of the vegetables and herbs are evenly distributed.
- Add lemon juice.
- Add olive oil and stir to combine. Enjoy!
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Notes
*Both flat and curly parsley work in this cauliflower tabbouleh, but curly parsley adds extra volume.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 71kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Sodium: 115mg | Fiber: 1g