Cauliflower “Rice” Tabbouleh
- 1 large head of cauliflower or 12 oz cauliflower rice approximately 2 cups*
- 1 cup chopped cucumber
- 3/4 cup chopped cherry tomatoes
- 1/3 cup chopped red onion*
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
- Juice of 1 large lemon about 1/4 cup
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt to taste
- Lemon pepper to taste optional
Begin by preparing your cauliflower rice. Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor. You can also use 1 package Trader Joe’s frozen Organic Cauliflower rice and heated in the microwave for 3 minutes.
Place rice in a large bowl. Add all vegetables and fresh herbs, and mix well.
Whisk together lemon juice, vinegar, oil, salt, and pepper. Pour dressing over vegetable mixture and stir to coat.
Add more salt and lemon pepper to taste. Serve immediately or refrigerate to let flavors meld.
I used red onion, although traditional tabbouleh contains scallions. You can use scallions in place of the red onion, I just prefer the stronger taste of red onion.
THIS ARTICLE IS COPYRIGHTED BY AMY BURKHART, MD, RD.
Dr. Amy Burkhart is a doctor (M.D.), Registered Dietitian, R.D., and fellowship-trained in integrative medicine. She specializes in treating chronic digestive disorders from an integrative/functional medicine perspective.