Riced Cauliflower Tabbouleh
A fresh and flavorful Mediterranean-style salad made with riced cauliflower, herbs, lemon, olive oil, tomatoes, and cucumber. A light, gluten-free alternative to traditional tabbouleh.
- Prep Time: 20 MINS
- Cook Time: 5 MINUTES
- Total Time: 25 minutes
- Yield: 4-6 SERVINGS 1x
- Category: SIDE DISH | SALAD
- Method: STOVETOP
- Cuisine: MEDITERRANEAN INSPIRED
Ingredients
-
3 tablespoons extra-virgin olive oil, plus more for finishing
-
6–8 cloves garlic, finely minced or grated
-
5 cups finely chopped cauliflower (riced texture)
-
1½ teaspoons sea salt, divided
-
Zest of 2 lemons
-
¼ cup fresh lemon juice
-
1 cup cherry tomatoes, halved
-
1 cup chopped, seeded cucumber
-
1 cup chopped fresh herbs (mint, parsley, and/or dill)
-
½ cup sliced green onions
-
½ cup sunflower kernels
-
Lemon wedges, for serving (optional)
Instructions
-
Heat olive oil in a large nonstick skillet over medium heat. Add garlic and cook briefly until fragrant. Add cauliflower and 1 teaspoon of the salt. Cook for about 5 minutes, stirring occasionally, until tender with a slight bite. Spread the cauliflower on a baking sheet and let cool completely.
-
In a large bowl, whisk together lemon zest, lemon juice, and remaining ½ teaspoon salt.
-
Add cooled cauliflower, tomatoes, cucumber, herbs, and green onions to the bowl. Toss gently to combine. Cover and let stand at room temperature for 1 hour, stirring occasionally.
-
Stir in sunflower kernels. Taste and finish with an additional drizzle of olive oil if desired. Serve with lemon wedges.
Notes
-
Allowing the salad to rest improves flavor and texture.
-
For best results, finely chop the cauliflower to a rice-like texture.
-
Serve chilled or at room temperature.
Find it online: https://www.firsthomelovelife.com/riced-cauliflower-tabbouleh/