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