Best 5 Cauliflower Rice Tabbouleh Recipes
Embark on a culinary journey to the vibrant and delightful world of cauliflower rice tabbouleh, a delectable dish that combines the wholesome goodness of cauliflower with the traditional flavors of tabbouleh. Savor the tantalizing blend of textures and flavors as tender cauliflower florets, transformed into fluffy rice-like grains, dance harmoniously with an orchestra of fresh herbs, zesty lemon-tahini dressing, and an array of colorful vegetables. Immerse yourself in a symphony of flavors and textures, from the crisp crunch of cucumber and bell peppers to the refreshing bite of tomatoes and the earthy undertones of parsley and mint. This versatile dish can be savored as a refreshing salad, a hearty main course, or even as a delightful side dish, offering a delightful twist on the classic tabbouleh experience.
Here are our top 5 tried and tested recipes!
CAULIFLOWER TABBOULEH
Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.
Provided by Survivor2015
Categories Salad Vegetable Salad Recipes Cauliflower
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
- Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.1 g, Fat 7.1 g, Fiber 6.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 108 mg, Sugar 6.5 g
CAULIFLOWER TABBOULEH SALAD
Steps:
- Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
- Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.
CAULIFLOWER "RICE" TABBOULEH
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad.
Provided by Katherine Sacks
Categories Quick and Healthy Parsley Green Onion/Scallion Lemon Juice Cucumber Tomato Mint Cauliflower Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 5 cups
Number Of Ingredients 12
Steps:
- Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
- Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
- Do Ahead
- Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
CAULIFLOWER TABBOULEH
This cauliflower tabbouleh recipe is super easy and fast to make. I love that I can offer it to my guests who have special dietary restrictions. —Maiah Miller, Monterey, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 cups.
Number Of Ingredients 8
Steps:
- Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
CAULIFLOWER "RICE" TABBOULEH
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad.
Provided by Katherine Sacks
Time 20m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
- Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
- Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
Tips:
- Use a food processor to quickly and easily grate the cauliflower. If you don't have a food processor, you can use a box grater, but it will take a little longer.
- Be sure to squeeze out all of the excess moisture from the cauliflower before adding it to the other ingredients. This will help prevent the tabbouleh from becoming too watery.
- Use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
- Serve the tabbouleh immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This cauliflower rice tabbouleh is a healthy and delicious side dish that is perfect for any occasion. It is made with simple ingredients and is easy to make. The cauliflower rice makes this dish a great option for those who are following a low-carb or gluten-free diet.
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