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Cauliflower Rice Tabbouleh

Ingredients

  • 1 large head of cauliflower or 12 oz cauliflower rice (approximately 2
  • cups)
  • 1 cup diced English cucumber
  • 1 cup chopped cherry tomatoes
  • 1/2 cup diced red onion
  • 1/3 cup chopped fresh parsley leaves
  • 2 Tbsp. fresh chopped mint leaves
  • 1/4 cup Kalamata olives sliced
  • juice of 1 large fresg lemon about ΒΌ cup
  • 2 tbsp extra virgin olive oil divided
  • sea salt and pepper to your taste

Instructions

  • Begin by preparing your cauliflower rice.
  • Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor - do not over process.
  • Heat large skillet and 1 Tbsp oil - add cauliflower rice, saute for 5 minutes - remove from the heat, then spread cauliflower "rice" on a rimmed baking sheet, and let cool.
  • Place rice in a large bowl. Add all vegetables and fresh herbs, and mix well.
  • Whisk together lemon juice, oil, salt and pepper.
  • Pour dressing over vegetable mixture and stir to coat.
  • Add more salt and lemon pepper to taste. Serve immediately or refrigerate to let flavors combine for a few hours.