Cauliflower Rice Tabbouleh
Full of fresh parsley, mint, tomatoes, cucumbers, lemon, and garlic, this is a classic tabbouleh — except that it’s made with cauliflower rice. We like it as much, maybe even a tiny bit better, than the bulgar version. The cauliflower rice has a marvelous consistency, somewhere between tender and crunchy, and its mild, nutty flavor lets the other ingredients shine. The salad is so light and refreshing, it tastes like spring and picnic lunches in the sunshine.
Best of all, if you pick up some of our premade cauliflower rice, you can put this tabbouleh together in minutes. It makes a light, healthy low-carb lunch or a flavorful side dish. Here we served it with some delightfully bitter endive leaves and creamy hummus, a perfect complement to the lemony salad — add a grilled salmon fillet or a few falafel and you’d have a lovely meal.
1 Tbsp olive oil
1 lb Gelson’s cauliflower rice
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 green onions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 tsp finely grated lemon zest
3 Tbsp fresh lemon juice
¾ tsp kosher salt, plus more to taste
4 Tbsp extra-virgin olive oil
¼ tsp crushed red pepper flakes
½ medium cucumber, cut into ¼-inch pieces
6 oz cherry tomatoes, quartered
In a medium skillet, warm the olive oil over medium heat, add the cauliflower rice and sauté until it just begins to soften, about 3 to 5 minutes. Note: Take care not to overcook the cauliflower. You want it tender and al dente, not soggy.
Spread cauliflower on a sheet pan and let it cool — you don’t want it to wilt your herbs.
Fit a food processor with the chopping blade. Add the parsley, mint, scallions, garlic, lemon zest, lemon juice, salt, and olive oil and pulse until the herbs are coarsely chopped.
Transfer the mixture to a large bowl and stir in red pepper flakes.
Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
Recipe source: Epicurious