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Cauliflower “Rice” Tabbouleh Salad

Cauliflower “Rice” Tabbouleh Salad is an easy low-carb, gluten-free meal that can be prepared in advance making a great “on-the-go” lunch.
Course Salad
Cuisine Arabic
Keyword gluten-free, low-carb, paleo, Salad, side dish
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 people
Calories 188kcal

Ingredients

  • 1 small cauliflower head cut off the florets
  • 2 cups cucumber chopped
  • 2 cups cherry tomatoes chopped
  • 1 cup fresh parsley chopped
  • ¼ cup fresh mint chopped
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste

Instructions

  • Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
  • Place the cauliflower in a microwave-safe bowl and microwave for 3-4 minutes. The time will depend on the power of the microwave.
  • Once cauliflower is cool enough to handle, transfer to a salad bowl.
  • Add cucumber, tomatoes, parsley and mint in the salad bowl.
  • In a mason jar, pour the olive oil and freshly squeezed lemon juice. Add salt, pepper and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
  • Pour the dressing over the salad, toss well and enjoy!

Notes

  • Make sure everything is chopped into small pieces, so you get a bit of everything with every spoonful.
  • You can use a food processor to rice the cauliflower for a speedier rice. 
  • You can buy cauliflower pre-riced to save time.
  • To store: This cauliflower rice tabbouleh lasts in the fridge for up to 4 days in an airtight container.

Nutrition

Serving: 1/4 | Calories: 188kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 3020mg | Fiber: 5g | Sugar: 7g