Cauliflower Tabouleh Salad
This cauliflower tabbouleh is a crisp, refreshing, and grain-free spin on the classic Middle Eastern tabbouleh salad using cauliflower rice!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium head cauliflower
- 1 lb tomatoes ((See Note 1))
- 3 persian cucumbers (or any thin skinned)
- 1 shallot
- 2 bunches Italian (flat leaf) parsley ((See Note 2))
- 1 bunch mint leaves
- 1/2 cup olive oil
- 4 tbsp lemon juice
- 1 clove garlic (minced)
- 1 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp black pepper ((See Note 3))
- 1/2 tsp sumac (optional)
Instructions
- 1
Discard the leaves and chop the entire cauliflower into large pieces. Working in batches, place the cauliflower into a food processor and pulse until it has the texture of rice or use a box cheese grater (medium holes). Don’t over process or it will get mushy. Transfer to a large salad bowl.
- 2
Using a sharp knife, finely dice tomatoes, cucumbers and shallot. Add to the bowl along with their juices.
- 3
Using 1 bunch of parsley at a time, chop off half of the stems and discard them. Finely cut the parsley leaves and stems (See Note 4). Go over them once again to cut as finely as possible. Add to the bowl and repeat with remaining parsley.
- 4
Separate the mint leaves from their stems and discard stems. Stack the mint leaves, several at a time, and cut them as finely as the parsley. Add to the bowl and repeat with remaining mint leaves.
- 5
In a small bowl whisk together the lemon juice, olive oil, garlic, allspice, salt, black pepper and sumac.
- 6
Pour the dressing over the chopped vegetables. Use large spoons to lightly toss and combine all ingredients. Taste for flavor, add seasoning if needed, then cover bowl with plastic wrap and chill in refrigerator for 30 minutes for flavors to meld.
- 7
Stir before plating. Serve traditionally, at room temperature, or chilled if you prefer alongside chips or pita.