Cauli-Rice Tabbouleh
There are lovely Middle Eastern flavors in this tasty side salad – and perfect for those on very low carb diets. I suggest you serve it alongside lamb or chicken that has been lightly spiced with similar flavors!
Chef Tips:
- The florets of cauliflower make a better cauli-rice. Trim and save the stalks for other uses, like cauli-mash.
- If you do not have a microwave (or don’t like to use one, like us), stir fry the cauli-rice in a non-stick pan over high heat with a dash of oil for 2-3 minutes. You want to cook out the raw cauliflower flavor but retain as much crunch as possible.
Cauli-Rice Tabbouleh
Cauli Rice Tabbouleh is a low-carb twist on the classic dish, substituting cauliflower rice for bulgur to create a light and refreshing salad. Packed with fresh herbs, tomatoes, and a zesty lemon dressing, this dish is both healthy and flavorful.
Equipment
Ingredients
- 8.9 oz cauliflower florets
- 1 tsp Baharat seasoning
- Pinch ground cinnamon
- 4 green onions thinly sliced
- 3.5 oz baby plum tomatoes finely diced
- Generous handful parsley at least 0.4 oz, finely chopped
- Small handful mint leaves at least 0.2 oz, finely chopped
- Juice of 1 lemon
- ¼ cup olive oil
- Sea salt
- Freshly ground black pepper
Instructions
- Place the cauliflower florets into a food processor and pulse to ‘cauli-rice.’ Pour into a wide-bottomed bowl and place in the microwave on high for 2 minutes.
- Add to a large bowl, and add the Baharat spice, ground cinnamon, salt, and pepper. Mix well to evenly coat while the cauli-rice is still warm, then set aside to cool for 18-20 minutes.
- Just before serving, add the green onions, tomatoes, herbs, lemon juice, and olive oil. Mix well to evenly combine and serve.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 6gProtein: 2gFat: 16gSaturated Fat: 2.5gSodium: 55mgFiber: 2gSugar: 3g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
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