Cauliflower Rice Tabbouleh

 
cauliflower-tabbouleh2.png

Loaded with fresh herbs, this salad packs a punch of flavor with the cleanest of ingredients. Lacking the substance of bulgur found in traditional tabbouleh recipes, I pack it as a lunch with some low-protein chips or crackers. But it’s also great as a side if you’re looking to impress at a potluck or need something to fill your plate. (just adjust the serving size accordingly)

 

Phe count:

125 mg phe/serving
Yield: 4 servings

Ingredients: 

1 C Cauliflower Rice     
2 C Flat-leaf Italian parsley    
1 C mint
25 cherry tomatoes, halved
1 C cucumber, peeled and diced into ¼-inch pieces    
½ C scallions, minced   
¼ C lemon juice
¼ C olive oil   
1 tsp pepper
1 tsp garlic powder   
1.5 tsp sea salt   
½ tsp cumin   
½ tsp ground coriander  

TIP**
Most grocery stores carry packaged cauliflower rice, which not only saves you time, energy and clean-up, but tends to be a better texture. You can use a food processor to create your own, but be weary of over-pulsing. If your pieces are too small, the salad will get soggy.


Directions:

  1. In an ungreased skillet, cook cauliflower rice over medium heat until it begins to soften. 3-5 minutes. Move to a bowl and chill in the refrigerator.

  2. Use a food processor to chop the parsley and mint, making sure to focus on their leaves (and as little of the stems as possible). Once chopped, move to a large bowl. This is the base for your salad.

  3. After you halve your cherry tomatoes, lightly season them with salt (approx ½ tsp) and transfer to a fine mesh colander, set in a bowl. (This will help remove excess water). Leave them for about 20 minutes.

  4. Remove the green tips and root of the scallion and finely slice; they will look like small green rings. Add them to your chopped herbs. Next, peel and dice your cucumber and add it to the bowl.

  5. To prepare the dressing, whisk lemon juice, olive oil, pepper, cumin, coriander and remaining salt. Add the chilled cauliflower and cherry tomatoes to the bowl and toss all ingredients in dressing. Recommend chilling for at least 2 hours before serving, to allow flavors to set.

View All Recipes