Cauliflower Rice Tabbouleh

Cauliflower Rice Tabbouleh ~ a twist on the glorious Middle Eastern cracked wheat salad, made low carb and grain free using cauliflower rice. This is a light, clean, and healthy vegan salad that’s always a conversation starter.

Cauliflower rice is simply raw cauliflower florets that have been pulsed in a food processor until they break down into a ‘grainy’ consistency like rice or couscous. It can be used raw, like I’ve done today, or you can steam it for a hot dish.

Cauliflower rice can be used as a grain substitute in lots of recipes, from tabbouleh to stir fries, and more. It can simply stand in for rice as a low-carb side dish.

You can make cauliflower rice with brightly colored orange, green, or purple cauliflower too, so get creative!

Ingredients:

• 1 small to medium head of cauliflower
• 2 cups halved small cherry tomatoes
• 1/2 small red onion finely minced
• 1 small cucumber finely chopped
• 1 large handful finely chopped fresh parsley
• 1 handful finely chopped fresh mint
• 1/2 cup pine nuts
• olive oil
• dressing
• 1/4 cup olive oil
• juice of 1 lemon
• salt and fresh cracked pepper to taste
• garnish
• lemon wedges
• fresh mint leaves