A fresh Cauliflower Tabbouleh recipe made with cauliflower rice. It's a no-cook, gluten-free, keto-friendly side that’s lemony, light, and perfect for meal prep!
Instructions
1
Gather ingredients.
2
Prepare ingredients: remove thick stems from mint, slice lemon in half, seed and dice roma tomatoes, and mince green part of green onions (save the white part of the green onions!)
3
Remove greens from cauliflower head and break into florets. Add to food processor with the white parts of the green onions.
4
Process cauliflower and onions until it’s the size of grains of rice. Set aside.
5
Remove any thicker stems from the curly parsley.
6
With a sharp knife, mince the parsley and mint leaves. (I don’t use the food processor for this step because I find it oxidizes the fresh herbs and browns them.)
7
Add diced tomatoes, minced herbs, and green onions to the riced cauliflower.
8
Season with the salt and pepper. Toss to combine so all of the vegetables and herbs are evenly distributed.
9
Add lemon juice.
10
Add olive oil and stir to combine. Enjoy!
