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.
Servings: 4 -6
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.