Try this Tasty Low-Carb Cauliflower Tabouli Recipe
You say tabbouleh, I say tabouli. Regardless of how you spell this popular ethnic food, there is no better way to throw a party in your mouth than by combining fresh vegetables and herbs with a light and refreshing splash of fresh-squeezed lemon juice and red wine vinegar.
While traditional tabouli recipes call for wheat bulgur, which is a high-carb whole grain, this recipe once again takes advantage of “the white vegetable wonder”: cauliflower “rice.” I also added some fresh vegetables and herbs to take this traditional side dish to a whole new level. [Note that bulgur is a whole grain, and if you’re not restricting your carbohydrate intake, it’s a perfectly acceptable smart carb.]
Fun Fact: Traditional Lebanese tabbouleh resembled more of a salad, as the main ingredients were typically fresh herbs and tomatoes. Over the years, as this dish has become more popular, the ratios have changed with the amount of bulgur increasing. As a result, tabbouleh has transitioned from a salad or side dish to a heartier, more substantial meal.
- ½ head cauliflower finely chopped
- 1 tomato diced
- 1 cucumber diced
- ½ red onion diced
- 1 garlic clove finely chopped
- 1 jalapeno pepper finely chopped
- 1 kale leaf stem removed and finely chopped
- 1 tsp cilantro finely chopped
- 1 tsp parsley finely chopped
- 1 tsp mint finely chopped
- lemon juice
- red wine vinegar
- Using a food processor, blend the cauliflower (in batches, if necessary) into a rice-like texture.
- Put cauliflower rice into a large mixing bowl and add the remaining ingredients (except lemon juice and vinegar). Combine well.
- Blend together your dressing of 1 part lemon juice to 2 parts red wine vinegar, making enough to coat the mixture. Pour the dressing over the mixture in the large mixing bowl and toss to coat.
- Refrigerate for 1 hour to allow the flavors to marinate.
- Serve chilled.