Cauliflower Tabbouleh

I like this super fresh and healthy take on traditional tabbouleh, especially because the cauliflower rice does not need to be cooked. I like the coarser version available at Trader Joe’s, but any cauliflower rice works. Make sure to use fresh lemon juice and herbs, and dress the salad right before serving.

Ingredients

Salad

16 ounces cauliflower rice, fresh or frozen and defrosted such as Beleaves
2 Persian cucumbers, finely diced
3 scallions, chopped, white and light green parts
1/2 cup Gefen Dried Cranberries or golden raisins
1/2 cup mixed fresh herbs, chopped (parsley, cilantro, mint, basil, or dill)
1/4 cup Ta’amti Feta Cheese, optional (see note below)
1/4 cup toasted sliced almonds
3 tablespoons roasted sunflower seeds

Dressing

1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon Tuscanini Apple Cider Vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup Gefen Extra-Virgin Olive Oil

Cauliflower Tabbouleh

Name: Cauliflower Tabbouleh
Cook time: 40 min
Total time: 40 min
Yield: 6-8
Ingredients: 16 ounces cauliflower rice, fresh or frozen and defrosted such as Beleaves; 2 Persian cucumbers, finely diced; 3 scallions, chopped, white and light green parts; 1/2 cup Gefen Dried Cranberries or golden raisins; 1/2 cup mixed fresh herbs, chopped (parsley, cilantro, mint, basil, or dill); 1/4 cup Ta’amti Feta Cheese, optional (see note below); 1/4 cup toasted sliced almonds; 3 tablespoons roasted sunflower seeds; 1 teaspoon lemon zest; 1/4 cup fresh lemon juice; 1 tablespoon Tuscanini Apple Cider Vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/4 cup Gefen Extra-Virgin Olive Oil

Elizabeth Kurtz

Whisk by Ami Magazine

Recipe Description:

Ingredients

Salad

16 ounces cauliflower rice, fresh or frozen and defrosted such as Beleaves
2 Persian cucumbers, finely diced
3 scallions, chopped, white and light green parts
1/2 cup Gefen Dried Cranberries or golden raisins
1/2 cup mixed fresh herbs, chopped (parsley, cilantro, mint, basil, or dill)
1/4 cup Ta’amti Feta Cheese, optional (see note below)
1/4 cup toasted sliced almonds
3 tablespoons roasted sunflower seeds

Dressing

1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon Tuscanini Apple Cider Vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup Gefen Extra-Virgin Olive Oil

Directions

Step 1

In a medium bowl, stir together cauliflower rice, cucumbers, scallions, dried cranberries/raisins, herbs, cheese, almonds, and sunflower seeds.
Prepare the dressing: In a small bowl, whisk together lemon zest and juice, vinegar, mustard, honey, salt, and pepper. Continue whisking while slowly drizzling in oil.
Pour dressing over salad, toss gently, and serve immediately.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Cauliflower Tabbouleh

Directions

Credits

Suggested Recipes

Cauliflower Rice Tabbouleh