Tabbouleh Salad With Cauliflower Rice
Servings
4 Servings
Ingredients
- ½ small cauliflower
Tabbouleh
- 2 cups flat-leaf parsley finely chopped (approx. 3 bunches)
- ½ cup mint finely chopped
- 1 Persian cucumber chopped (the normal kind in Israel)
- 1 cup cherry tomatoes quartered
- ½ small white onion chopped
- ¼ cup quality extra virgin olive oil
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon cumin
Instructions
For the cauliflower rice:
- Cut the cauliflower in half. Cut out the hard core. Cut into pieces that fit in the food processor.
- Place pieces in food processor. Pulse about 5 times or until pieces are the size of rice. You can also use a hand grater for this step.
- Transfer the cauliflower rice to a microwavable bowl. Microwave for 2 1/2 mins. This leaves the cauliflower rice with a little crunch- which we love for tabbouleh salad! If you want the cauliflower rice to taste more like actual rice, microwave for 3 minutes.
For the salad:
- Literally just add everything to a bowl and mix. But there are a couple important tips if you want a more authentic tabbouleh salad:
- Tabbouleh tip #1: It’s all about the parsley. Parsley should be the main ingredient in the salad- get some fresh parsley!
- Tabbouleh tip #2: Make sure the parsley and mint are dry before adding to the salad. Use paper towels or a spin dryer thing. Any extra water in the salad is bad.