This cauliflower tabouli is a great gluten free alternative to traditional tabouli. Light and refreshing, it’s a delicious summer salad.Have you ever had tabouli? I like to think of it as a Middle Eastern chopped salad. I grew up with tabouli so to me it exemplifies summer. It’s light and refreshing and loaded with herbs from the garden. It’s also very good for you. Each serving of this recipe has 68mg of vitamin C. But the reason I made tabouli today was because I had a lot of mint and parsley in my garden. To me, parsley + mint = tabouli. And while traditional tabouli calls for bulgar wheat, today I tried riced cauliflower and it was delicious. So if you like tabouli but don’t like the wheat, try this cauliflower tabouli. It only takes a few minutes to make and is a healthy, refreshing summer salad.
I thought I’d take a picture of my mint and parsley. Mint grows like crazy and can be invasive so I always plant it in a pot. I don’t usually grow parsley and quite honestly I don’t remember buying it but it’s growing so nicely I’m glad I did. Tabouli calls for a lot of both of these herbs so it’s a good dish to use some of those herbs growing in your garden.
When you take a bite of tabouli you can definitely taste the lemon. It’s very lemony. You all know how I like my lemon so this is the perfect dish for me. And as I have already mentioned, the riced cauliflower works great in this dish. If you want to know how to rice a cauliflower you can check out this post, or just pulse it a few times in your food processor. You want it to look like grains of rice so don’t over process it. (By the way if you have extra riced cauliflower, I have a few other recipes you can try like cauliflower chorizo hash and hot pepper cauliflower rice pilaf.)
So to make this dish, I start with the cauliflower. Pulse a few times in the food processor and then scrape into a big bowl. Next add your green onions, parsley and mint. Chop these items up very fine. Scrap them into your bowl with the cauliflower. I chopped the cucumbers and tomato by hand because they are watery and I was afraid to over process them. It’s best to chop these items very finely so they are same size as the other vegetables. Once you have all your vegetables, toss with lemon juice, olive oil, salt and pepper. Make sure to taste it and if there is too much lemon, add a bit more olive oil and vice versa. If you let it refrigerate a while the flavors will come together more but you can serve it right away if you want.
This is also tastes great the next day…if you have any left! So with all the herbs, vegetables and lemon you have a very nutritious and most delicious dish. I hope you give it a try and that you like it as much as I do.
- 2 cups parsley, loosely packed
- 1 cup mint, loosely packed
- 5 green onions
- 1 cup cauliflower (riced)
- 1 tomato, finely diced
- ½ cup cucumber, finely diced
- ¼ cup lemon juice (about 2 lemons)
- ¼ cup olive oil
- ½ teaspoon salt
- pepper to taste
- In a food processor, start with your cauliflower. Process about ¼ to ½ a head of cauliflower until it looks like rice grains. Measure 1 cup of the riced cauliflower and add to a large bowl. Store the rest of the cauliflower in the refrigerator and use in another dish.
- Next put in your green onions.Process on high until finely chopped.
- Add in your parsley and mint and process until finally chopped. Scrape everything into the bowl.
- By hand, finely chop both your cucumber and tomato and add to the bowl.
- Add the lemon juice, olive oil, salt and pepper and mix well.
- Taste and adjust the salt and lemon to your preference.