I first discovered Tabbouleh (or Tabouli) in my early 20’s when my boss would get frequent meals catered from a Lebanese deli. It quickly became one of my favorite staples. Tabbouleh was definitely a predominant part of my diet in my vegetarian and vegan years. I eat meat now, but this delicious salad has managed to stay in my recipe rotation. The flavors of this classic dish meld together perfectly. While it can be served on it’s own it can also be offered as a side to a larger meal.
Recently while trying to cut out a few carbs, I was craving a huge bowl of tabbouleh. Traditional tabbouleh recipes are built on a base of bulgar wheat, and sometimes couscous. Quinoa is another great grain to use to up the protein and deliciousness factor. Since I was trying to slice the carb count a bit I decided that a grain free tabbouleh would be the perfect fix. Obviously in my time of need I turned to riced cauliflower.
Cauliflower rice has gained popularity in recent years, mostly due to the rise of the Paleo diet. If you have done any cooking while avoiding grains you have most likely already used this amazing vegetable as a rice substitute many times.
Using riced cauliflower isn’t for folks following a grain free or lower carb diet though. Everyone can benefit from the health benefits of this delicious cruciferous vegetable. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
Making riced cauliflower at home is quick and easy . Pulsing cauliflower florets in a food processor for a few minutes will result in tiny riced granules that you can substitute for almost any grain. Those without a food processor need not despair. You can achieve the same texture by grating your florets on a box grater. While I personally find this process messy, I sometimes tend to skip this step all together.
This is one of the times I make the exception to buy prepackaged foods. Grocers such as Trader Joe’s have already started to carry these prepackaged bags of rice. As popularity rises you can be assured that you will be able to find it in most leading grocery chains.
Whether you are embarking on a grain free way of life, or just looking for ways to add more vegetables into your daily lineup, this grain free tabbouleh will quickly become a favorite. It can also fit easily into Paleo, Whole 30, Keto, or any type of grain free nutrient dense diet.
- 2 Cups Riced Cauliflower
- 1 Medium Cucumber
- 2 Medium Tomatoes
- 2 Garlic Cloves
- 1 Teaspoon Onion Salt
- Juice of One Lemon
- 1 Bunch of Fresh Parsley
- Dice cucumber and tomatoes into small chunks.
- In a large bowl combine cauliflower, cucumber, and tomato.
- Using a garlic press, add the cloves of garlic into the bowl.
- Discard the stems from parsley and mince the leaf section. ( You can save the stems in your freezer for the next time you create a soup stock)
- Toss your ingredients together then add onion salt and juice of one lemon. Stir ingredients thoroughly and refrigerate for at least one hour before serving.
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