Cauliflower Tabouleh
This is a quick and easy salad recipe with Mediterranean flavours. We've swapped traditional bulgur for cauliflower rice to make this light, fresh and super healthy salad. It's plant-based, gluten free, nut free and dairy free.
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Servings: 8
Calories: 108kcal
Equipment
- 1 large salad bowl
- 1 mason jar with lid
- 1 blender for ricing cauliflower
Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- 1 tsp cumin
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
For the Salad
- 1 head cauliflower riced * see instructions for method
- 1/3 cup capers drained
- 1/2 cup sundried tomatoes in thin slices
- 1 cup parsley large stems removed and chopped
- 1/2 cup mint large stems removed and chopped
Instructions
To make the Salad Dressing
- In a mason jar, add olive oil, lemon juice, garlic, cumin, salt and pepper. Secure with lid and shake to mix.
To Rice Cauliflower
- Put cauliflower florets in a blender. Fill the blender to cover the cauliflower (no more than 3/4 full). Pulse until cauliflower is the size of rice. Number of pulses varies depending on the blender.
- Using a colander, drain water from riced cauliflower.
To make the Salad
- In a large salad bowl, add riced cauliflower, capers, sundried tomatoes, parsley and mint.
- Pour salad dressing over the salad and mix.
Notes
Substitutions:
Substitute black olives for capers.
Substitute 1 cup of fresh cherry tomatoes for sundried tomatoes.
Substitute fresh basil for mint.
Nutrition
Serving: 1cup | Calories: 108kcal | Carbohydrates: 10.2g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 56.8mg | Fiber: 3.5g | Sugar: 1.8g