We will go back to greens today for a veggie-heavy cauliflower rice tabbouleh.
If you’ve never had two Bulli before, it’s a Middle Eastern dish that’s just a lemony herb salad; it usually includes bulgur wheat or couscous neither of which are gluten-free.
So today we’re going to make a gluten-free grain-free version of tabbouleh by swapping in one of my favourite ingredients cauliflower rice.
I think you are going to love how this version of tabbouleh turns out.
How To Make Cauliflower Rice Tabbouleh Salad:
Because we want the herbs to shine in this recipe, we only need half of a cauliflower, once it’s sliced in half remove any remaining lead.
Then cut off the florets and slice them into fairly small pieces, so that they’ll fit through the top of your food processor, we’re keeping the cauliflower rice raw for this recipe.
At the end pour your cauliflower rice into a bowl and set it aside, next comes all of our veggies which are simple yet flavorful.
We’ll start with four green onions, so slice those up and add them to the bowl.
Then we’ll dice up half a cucumber, I start with slices then stack a few slices on top of each other to slice the other way and then finely dice into small pieces.
Next comes the cherry tomatoes sliced in half then half again so that you have small quarters and add them to the bowl.
The star of our dish is next, which is the parsley, and you’ll need two large bunches about this size.
Make sure you use fresh flat-leaf parsley and not the curly kind.
I’ve already got one large bunch chopped and added to the bowl, so this is the second Bunch.
When it comes to the mint, remove the leaves from the stems and then give it a good chop.
Lastly, to give this tabbouleh that vibrant lemon flavour, you’ll need the zest and juice from 2 lemons.
As usual, I squeeze the lemons between my fingers to catch the seeds when I’m adding the juice to the salad.
Because our lemon juice is already added the only other dressing ingredients, we need our olive oil and a pinch or two of salt.
Once everything is added, give it a good toss until it’s well combined and then transfer it to a serving bowl, and that’s it a simple healthy and veggie-packed cauliflower rice tabbouleh.
- 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.