Cauliflower rice tabbouleh is a delightful twist on conventional tabbouleh that uses cauliflower rice instead of bulgur. It’s a nutrient-dense, gluten-free, paleo, light, and healthful salad with a lemon herb flavor.
A delicious side dish or lunch made with crunchy cauliflower rice, juicy tomatoes, fresh mint and parsley, onion, crunchy cucumbers, and an easy lemon vinaigrette.
I can’t think of a better side dish or lunch option as a dietitian. For a nutrient powerhouse, we’re adding antioxidants, fiber, and fresh herbs to the mix. When you add protein, this makes a complete meal! Lemon Pepper Salmon or even Greek Chicken are excellent choices.
I just finished making this dish, ate half of it, and wanted to photograph it and post it on the site as soon as possible. This is something you all need in your lives as a quick lunch or side dish.
SERVING AND STORING:
As previously stated, I enjoy this as a quick lunch alternative. In the summer, you can easily serve this as a simple side dish that is also very portable. It’s a great way to feed a crowd! It can be kept in the fridge for up to four days, but it’s best eaten right away. As previously stated, I enjoy this as a quick lunch alternative. In the summer, you can easily serve this as a simple side dish that is also very portable. It’s a great way to feed a crowd! It keeps for up to 4 days in the fridge, although it’s best eaten within 2 days.
INGREDIENTS FOR CAULIFLOWER RICE TABBOULEH:
- 1/2 medium head of cauliflower, riced ( 4 cups)
- 8 ounces cherry tomatoes, quartered
- 1/2 cucumber(kheera), finely diced
- 4 scallions( green onions) sliced
- 2 cups fresh parsley(ajwain), chopped
- 1/3 cup fresh mint leaves, chopped
- 2 lemons, zested and juiced
- 1/4 cup olive oil
- salt, to taste
- Add all of the ingredients to a bowl and stir to combine.
Although traditional tabbouleh involves scallions, I used red onion. You can use scallions for the red onion, but I prefer the stronger flavor of red onion.