Cauliflower Tabbouleh is a low carb remake of a popular Mediterranean dish. This delicious refreshing salad maintains the flavors of traditional Lebanese tabbouleh by substituting cauliflower rice and walnuts for bulgar. The result is a gluten-free dish full of freshness from parsley, lemon, and mint.
To rice cauliflower, cut the cauliflower into florets and place in the bowl of a food processor fitted with a metal serrated blade. Pulse until the cauliflower resembles small crumbles or grains of rice. Alternately, use the large holed grating disk and feed the cauliflower florets through the tube to grate. If you don’t have a food processor, simply use the large holed side of a box grater.
Lightly steam cauliflower rice in the microwave or cook quickly in a pan on the stove to remove the raw taste, but not make it soft. This is optional, but I think the tabbouleh tastes better. Cool.
Cut the stems from the parsley and give it a rough chop. Add the parsley and walnuts to the food processor and pulse until finely chopped.
Scrape the cauliflower and parsley mixture into a medium bowl and add the tomato, onion, lemon juice and olive oil, stirring to combine. Season with salt and pepper. Adjust seasoning and serve.
Refrigerate any leftovers for up to 5 days. Serve alongside grilled meats and/or grilled vegetables.