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
- 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
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.
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.