Best 4 Cauliflower Tabbouleh Recipes

# **Cauliflower Tabbouleh: A Wholesome and Flavorful Twist on a Classic**

Cauliflower tabbouleh is a vibrant and nutritious dish that adds a refreshing twist to the traditional tabbouleh recipe. This version uses cauliflower instead of bulgur wheat, creating a low-carb and gluten-free alternative. The combination of roasted cauliflower, fresh herbs, vegetables, and zesty lemon-tahini dressing results in a flavorful and satisfying salad that is perfect for summer gatherings, potlucks, or as a healthy side dish. Explore variations such as Roasted Beet and Goat Cheese Tabbouleh, Quinoa and Black Bean Tabbouleh, or Mediterranean Chickpea Tabbouleh for a variety of options to suit different dietary preferences and taste buds.

Let's cook with our recipes!

CAULIFLOWER TABBOULEH

Cauliflower Tabbouleh image

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

Ingredients

1 large head cauliflower, cut into florets
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
¾ cup chopped tomatoes
⅓ cup chopped scallions
⅓ cup chopped fresh mint
⅓ cup chopped fresh parsley
salt and ground black pepper to taste

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 "RICE" TABBOULEH

Cauliflower

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

Ingredients

1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces
6 ounces cherry tomatoes, quartered

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

Cauliflower Tabbouleh image

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

Ingredients

1 medium head cauliflower
1/2 cup oil-packed sun-dried tomatoes
12 pitted Greek olives
2 cups fresh parsley leaves
1 cup fresh cilantro leaves
1 tablespoon white wine vinegar or cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

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.

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"

Roasted Chicken With Cauliflower

Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

Ingredients

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total), patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups)
1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
1 small shallot, halved and thinly sliced (1/4 cup)
3/4 cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving
5 ounces baby kale, tough stems removed
2 large carrots (6 ounces), shaved into ribbons with a peeler
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

Tips:

Choose the right cauliflower: Use a head of cauliflower that is fresh, firm, and has tightly packed florets. Avoid heads with brown spots or bruising.
Grate the cauliflower finely: This will help it absorb the dressing and other ingredients more easily.
Use a variety of herbs: Fresh herbs like parsley, mint, and cilantro add a lot of flavor to tabbouleh. Feel free to experiment with different combinations to find your favorite blend.
Don't overdress the tabbouleh: The dressing should be light and flavorful, not overpowering. Start with a small amount and add more to taste.
Let the tabbouleh rest before serving: This will give the flavors time to meld together.

Conclusion:

Cauliflower tabbouleh is a delicious and healthy twist on the classic Middle Eastern dish. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber and protein. Plus, it's easy to make and can be served as a side dish or main course. So next time you're looking for a healthy and flavorful meal, give this cauliflower tabbouleh recipe a try. You won't be disappointed!