Name: Cauliflower Tabbouleh Salad
Cook time: 25 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 1 medium head of cauliflower (processed into about 4 cups of cauliflower rice); 2 garlic cloves, minced; 1 cup finely chopped tomatoes; 1¼ cups chopped, peeled cucumber; ½ cup chopped green onions; 1 cup loosely packed mint leaves, finely chopped; 1½ cup loosely packed Italian parsley leaves, finely chopped; 1 tablespoon lemon zest; 3 tablespoons freshly squeezed lemon juice; 1/3 cup extra-virgin olive oil; Salt and freshly ground black pepper, to taste

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Cauliflower Tabbouleh Salad

Author: Mary DiSomma

My daughter Rebecca loves Tabbouleh salad. And I, of course, love to make foods that my kids enjoy. The kitchen is my happy place, so I like to mix things up and make my own creative takes on the classics—Rebecca was certainly intrigued when I decided to sub out tabbouleh’s traditional couscous for cauliflower rice. She loved it just as much and was delighted to have a gluten-free tabbouleh recipe on hand! There’s nothing better than a healthier version of a great classic food. When Rebecca comes home from college, I usually end up making a double batch.

This is the perfect choice for a refreshing and colorful side, made with fresh herbs, tomatoes, cucumbers, and homemade cauliflower rice, is not only gluten-free but also vegan-friendly. Discover how to make your own cauliflower rice and enjoy a delicious twist on a Mediterranean favorite. Everything in tabbouleh salad needs to be chopped super-small: That’s how you achieve that dynamic, fluffy texture. Do your best to chop the ingredients into very small pieces, no more than ¼-inch in size. Most importantly, only use fresh herbs! You’ll need a lot of Italian parsley and mint.

Ingredient Tips

Indulge in the fresh flavors in a just-made Middle Eastern tabbouleh salad. Originally from the Eastern Mediterranean region, tabbouleh is a traditional dish made with chopped fresh herbs, tomatoes, cucumbers, and green onions, and couscous—a very tiny pasta.

Although frozen cauliflower rice is available at most grocery stores today, these pre-made bags tend to get mushy when defrosted for use in a salad (they’re better for cooked dishes). That’s why I highly recommend making your own, fresh cauliflower rice for this dish. Let me tell you how!

It’s simple and easy to make your own cauliflower rice. Simply break the whole cauliflower into small florets, place the florets into a food processor, and pulse. Stop the motor and scrape the cauliflower bits down into the bowl a couple of times to make sure it all gets chopped evenly. After a few minutes, you should have a food processor full of rice-shaped cauliflower bits. That’s all it takes! It’s nearly impossible to over-pulse the cauliflower, so don’t be timid!