Cauliflower Tabbouleh Salad
A grain-free take on the Lebanese side dish, Tabbouleh. This fresh, lemony herb salad is packed with extra crunch and vegetables.
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Servings: 8
Calories: 120kcal
Equipment
- Food processor
Ingredients
- 1 medium head of cauliflower
- 4 tablespoon olive oil, divided
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon fresh lemon zest, (see notes)
- 8 radishes, thinly sliced and chopped
- 1 bunch scallions finely chopped
- 1/4 cup red onion, minced
- 1 teaspoon garlic, minced
- 3 cups Italian (curly) parsley, chopped
- 1 tablespoon mint, finely chopped (optional, see notes)
- 1 English cucumber, finely chopped
- 1 pint grape tomatoes, sliced in half or quarters
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon pepper, more to taste
Instructions
- Prepare the Cauliflower: Heat your oven to 375°F with a rack positioned in the center. Line a large baking sheet with foil and spray with non-stick spray. Wash and cut the cauliflower into large chunks. Toss with 1 tablespoon of olive oil, then spread evenly on the prepared baking sheet. Bake for about 20 minutes, or until barely tender. Take care not to overcook.
- Cool and Process: Let the roasted cauliflower cool for about 20 minutes. Transfer it to a food processor and pulse until it reaches a rice-like texture. Work in batches if needed, and avoid over-processing to prevent it from becoming mushy.
- Assemble the Salad: In a large bowl, combine the processed cauliflower, radishes, scallions, red onion, garlic, parsley, mint (if using), cucumber, and tomatoes.
- Dress the Salad: Drizzle with the remaining 3 tablespoons of olive oil, lemon juice, lemon zest, salt, and pepper. Toss everything together until well combined.
- Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld. This salad can be stored in the fridge for up to 5 days.
Notes
- Salt: If using Morton's Kosher Salt, reduce the amount to half (about 1/2 teaspoon) since it's saltier than Diamond Crystal.
- Lemon Zest: When zesting, only use the yellow part of the peel as the white pith is bitter. If you don’t have a zester, skip it and add a bit more lemon juice instead.
- Mint: Fresh mint is optional and can be replaced with 1 teaspoon of dried mint if unavailable. Adjust to taste.
Nutrition
Calories: 120kcal