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Cauliflower Rice Tabbouleh

Cauliflower Rice Tabbouleh

A delicious low carb and gluten free version of the popular Middle Eastern dish. By using Cauliflower Rice instead of bulgur you can have the authentic flavour of Tabbouleh with only a fraction of the calories
Course main, side, Side Dish
Cuisine #Vegan, middleeastern, vegetarian
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 2 people
Calories 100 kcal
Author Kiki Johnson

Ingredients

  • 1/2 medium head of cauliflower about 1 pound, coarsely chopped
  • 5 tablespoons extra-virgin olive oil divided
  • 1 1/4 to 1 1/2 teaspoon salt or to taste
  • 2 cups flat-leaf parsley leaves with stems packed
  • 1 cup mint leaves packed
  • 3 scallions white and pale-green parts only, sliced
  • 2 to 3 garlic clove coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tsp honey or maple syrup optional
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • pinch of cayenne pepper optional
  • 1/2 teaspoon crushed pepper
  • 1/2 medium cucumber about 8 1/2" long, cut into 1/4" pieces
  • 6 ounces cherry tomatoes quartered

Instructions

  1. Grate the cauliflower in your 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 1/2 tsp. salt. Cover with plastic wrap or a lid and microwave on high for about 3 minutes. Carefully remove the lid and spread cauliflower "rice" on a big plate or a rimmed baking sheet, and let cool.
  2. Wipe out your food processor. Add the parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, spices, honey and remaining 1/4 cup oil until herbs and pulse until the herbs are coarsely chopped. Transfer the dressing to a large bowl and stir in the freshly ground pepper flakes. Add cauliflower rice, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.