Riced Cauliflower Tabbouleh

While feeding my 8 month old the other day I stumbled upon an old episode of the Barefoot Contessa. This is easily my favorite cooking show! I find Ina Garten’s voice to be very soothing and even my baby is mesmerized by her! Ha! She made some delicious looking Middle Eastern dishes, including tabbouleh. Well, I haven’t eaten tabbouleh in years because it’s made with grain, typically couscous. Then, as happens with most recipes I read or cooking shows I see, I started thinking about how I could alter the recipe to fit my particular needs. This is literally the easiest adaptation of a recipe ever! All I did was swap out the bulgher wheat in Ina’s recipe for riced cauliflower.

If you’ve never riced cauliflower before, it’s pretty simple. All you do is cut the florets off a head of cauliflower and wash and dry them well. Place in a blender and pulse until the florets resemble rice, removing any larger pieces. Put a large skillet over medium heat with about a tablespoon of olive oil or coconut oil. Once your oil is hot saute your cauliflower anywhere from 5 to 10 minutes, depending on how tender you’d like it. Or you could make life just a tiny bit simpler and purchase a bag of cauliflower that’s already “riced”. I normally find it in the frozen section of my local grocery store. The results of this easy swap? A refreshing grain and gluten free salad that can be enjoyed on it’s own or with some diced grilled chicken thrown in!

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Riced Cauliflower Tabbouleh
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Heat a large skillet over medium-high heat and saute cauliflower in 1 Tbsp of oil oil for 5 to 8 minutes until it has reached your desired tenderness.
  2. Once sauteed, remove from heat and place in serving bowl.
  3. Add the lemon juice, olive oil, salt, pepper, scallions, mint, parsley, cucumber and tomatoes. Mix well. Can be kept in refrigerator for 2 to 3 days.
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