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Cauliflower Rice Salad
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3 votes

Cauliflower Rice Tabbouleh Salad

A gluten-free twist on a classic favorite - loaded up with cucumbers, tomatoes, fresh herbs, and a refreshing lemon and olive oil vinaigrette.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Vegan
Keyword: vegan
Servings: 4 -6
Author: Lindsey Johnson
Cost: $10

Equipment

  • Food processor

Ingredients

  • 3 cups cauliflower "rice"
  • 2 cups diced tomatoes
  • 1 cup chopped cucumber
  • 1 shallot minced
  • 1 cup parsley roughly chopped
  • 1 cup fresh mint roughly chopped
  • Juice of 1-2 large lemons
  • 2-4 tablespoons avocado or olive oil
  • Salt and pepper to taste

Instructions

  • Place cauliflower "rice" in a medium bowl. Season well with salt and pepper.
  • Add tomatoes, cucumber, shallot, herbs, lemon juice, and oil. Toss to combine.
  • Taste again and add salt and pepper, if needed. Serve immediately.

Notes

Serve with crackers, as a topping on another dish, or by itself.
Store leftover tabbouleh in an airtight container in the fridge for up to 4 days.