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 Time10minutes
Cook Time3minutes
Total Time13minutes
Servings2people
Calories100kcal
AuthorKiki Johnson
Ingredients
1/2medium head of cauliflowerabout 1 pound, coarsely chopped
5tablespoons extra-virgin olive oildivided
1 1/4to 1 1/2 teaspoon saltor to taste
2cups flat-leaf parsley leaves with stemspacked
1cup mint leavespacked
3scallionswhite and pale-green parts only, sliced
2to 3 garlic clovecoarsely chopped
1teaspoon finely grated lemon zest
3tablespoons fresh lemon juice
1tsp honey or maple syrupoptional
1/4tsp ground cinnamon
1/4tsp freshly ground nutmeg
1/4tsp ground cumin
1/4tsp ground coriander
pinch of cayenne pepperoptional
1/2teaspoon crushed pepper
1/2medium cucumberabout 8 1/2" long, cut into 1/4" pieces
6ounces cherry tomatoesquartered
Instructions
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.
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.