Best Mediterranean Tabbouleh Cauliflower Salad
This is the best Best Mediterranean Tabbouleh Cauliflower Salad recipe which is made with raw finely chopped cauliflower and herbs and is such an easy thing to make and is the knock off salad to the traditional Tabouleh salad. The ingredients are all chopped finely in a food processor making this dish quick easy and ready in under 15 minutes. Stores in the fridge up to 3 days making for an excellent meal prep idea.
You may also like to try Creamy White Bean Salad
WHY YOU WILL LOVE THIS RECIPE
It is an excellent way to get fiber and vitamins into your body all the while using a WHOLE HEAD OF CAULIFLOWER. I love to eat cauliflower this way and I know you will too!
Plus, you can let your food processor do all the chopping and produce a large enough salad to store in the fridge for up to 3 days for guilt free snacking.
WANTING TO ADD SOME PROTEIN TO THIS SALAD
Simply, add some finely chopped cooked “chickpeas” into this as well
What are the essential kitchen gadgets for ricing cauliflower?
A Food Processor is best!
How To Make Best Mediterranean Tabbouleh Cauliflower Salad
- You will want have a stand up food processor in order to chop all the ingredients together finely
- Start by adding as much chopped cauliflower pieces into the processor first and chop fine enough to look like the “white specs” you see above in the salad.
- Slowly remove the chopped cauliflower and add more to the processor as needed or depending on your processors size and capacity.
- Then add in the cilantro and parsley and chop fine too, remove and add to the cauliwloer salad
- Next add in the cucumbers and chop fine too along with tomatoes
- Place everything in a large salad bowl
- Meanwhile in a smaller bowl, add olive oil, lemon juice, salt and pepper and season with garlic powder. Mix to combine and pour over the whole salad and chill before seriving.
- Enjoy!
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Best Mediterranean Tabbouleh Cauliflower Salad
Ingredients
- 1 head of cauliflower
- 1 large cucumber
- 2 large tomato
- 1 small onion
- 1 bunch fresh mint
- 1 bunch fresh parsley
- DRESSING
- 1/2 cup of olive oil
- 1 lemon, juiced
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp. garlic powder
Instructions
- You will want have a stand up food processor in order to chop all the ingredients together finely
- Start by adding as much chopped cauliflower pieces into the processor first and chop fine enough to look like the "white specs" you see above in the salad.
- Slowly remove the chopped cauliflower and add more to the processor as needed or depending on your processors size and capacity.
- Then add in the cilantro and parsley and chop fine too, remove and add to the cauliflower salad
- Next add in the cucumber, onion, and tomatoes, chop fine
- Place everything in a large salad bowl
- Lastly, chop the mint and parsley
- Meanwhile in a smaller bowl, add olive oil, lemon juice, and all seasonings. Mix to combine and pour over the whole salad and chill before serving.
- Enjoy!
Notes
You can also use cilantro instead of the mint
And if you want some added protein, finely chopped cooked "chickpeas" into this as well
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 33gSaturated Fat: 5gUnsaturated Fat: 28gSodium: 610mgCarbohydrates: 23gFiber: 6gSugar: 14gProtein: 4g
These calculations are based off Nutritionix