Cauliflower Rice Tabbouleh
Cauliflower rice tabbouleh is a tasty spin on traditional tabbouleh and swaps bulgur with cauliflower rice. It’s a veggie-packed salad that’s gluten-free, paleo, light and healthy…with a lemon herb flavor.
You guys know I’m an avid traveler and I love food that reminds me of far off places in the world. Prior to my blogging career I was an executive for healthcare and biotech companies. And prior to that, I was an advisor to the UN, who lived in Kabul, Afghanistan for a year. I know, not exactly the job trajectory one would expect, right?
But during my time at the UN I had the privilege and joy of traveling throughout many Arabic countries. As you might guess, I also ate plenty of delicious Middle Eastern Food.
Watch this video of my Cauliflower Rice Tabbouleh recipe:
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If you’ve ever been to a Lebanese restaurant, odds are you’ve had some amazing tabbouleh. And if you haven’t, you might wondering what exactly is tabbouleh? Well, quite simply, it’s a lemony herb salad. Lots (and lots) of fresh parsley and lemon juice really play the staring role.
I haven’t yet traveled Lebanon (it’s on my list), but I have had some amazing tabbouleh in Egypt and Dubai. After hummus, tabbouleh is probably one of the most famous dishes that we know and enjoy from the Levant/Eastern Mediterranean region.
Traditionally, tabbouleh includes bulgur, which, as you might imagine is not gluten-free. So today we’re swapping the bulgur out for my favorite grain-free substitute – cauliflower rice. When it comes to sneaking more veggies into a meal, my love for cauliflower rice is right up there with my love for zucchini noodles. It’s so incredibly versatile.
I’ve shown you how to make cauliflower rice before. But this recipe keeps things super simple because we’re not even cooking the cauliflower rice this time. Yep, we’re keeping it raw. If you want to make life ridiculously easy, you could even use store-bought cauliflower rice. Then, it just a matter of tossing everything together.
Now, given that parsley plays such an important role in this recipe, it should go without saying that you should use the freshest flat-leaf, organic parsley that you can find. This recipe is seriously like eating from your herb garden, so splurge on quality ingredients here. That goes for the tomatoes, cucumber, scallions and mint as well.
Watch the video above to see how quickly this cauliflower rice tabbouleh recipe comes together. But I think you guys are really gonna love it. Simple, fresh and veggie-packed. It’s my healthy, gluten-free and paleo-friendly spin on the traditional tabbouleh. With the simplest instructions I think of any recipe on this website (see for yourself below).
Cauliflower Rice Tabblouleh
Cauliflower rice tabbouleh is a delicious, lemony herb salad that uses cauliflower rice to replace the grain in traditional tabbouleh. Watch my video above to see how easy it is to make!
- 1/2 medium head of cauliflower, riced (approx 4 cups)
- 8 ounces cherry tomatoes, quartered
- 1/2 cucumber, finely diced
- 4 scallions (green onions), finely sliced
- 2 cups fresh parsley, roughly chopped (approx 2 large bunches)
- 1/3 cup fresh mint leaves, roughly chopped
- 2 lemons, zested and juiced
- 1/4 cup olive oil
- salt, to taste
- Add all of the ingredients to a bowl and stir to combine.
You can easily make cauliflower rice at home – just watch my video on how to make cauliflower rice. Or you can use store-bought cauliflower rice. Either works fine.
Yield: 4 servings, Serving Size: 1/4 of recipe
- Amount Per Serving:
- Calories: 182.2
- Total Fat: 14.3g
- Saturated Fat: 2.1g
- Sodium: 54.9mg
- Carbohydrates: 13.3g
- Fiber: 4.7g
- Sugar: 5.6g
- Protein: 3.9g
Did you make this recipe? I'd love to see!
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