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Grain-Free Cauliflower Tabouli Salad
This Cauliflower Tabouli salad is based on the traditional Middle Eastern salad recipe but uses cauliflower instead of the traditional bulgar, making it low-carb and grain-free.
Prep:
10 minutes
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Cook:
30 minutes
4 servings
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Easy
Ingredients
1 head of cauliflower
1 pint of cherry tomatoes
I/2 large cucumber
1/4 red onion
1 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
Juice from 1 lemon
3 tbsp olive oil
1 tbsp Sherry vinegar
1 tsp salt
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1 head cauliflower (about 700–900 g)
1 pint cherry tomatoes (about 300 g)
½ large cucumber (about 150–200 g)
¼ red onion (about 30–40 g)
1 cup fresh parsley, finely chopped (about 60 g)
½ cup fresh mint, finely chopped (about 15 g)
Juice of 1 lemon (about 30–45 mL)
45 mL olive oil
15 mL sherry vinegar
5 mL salt
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat oven to 400 F.
- Cut cauliflower into smaller florets. Place florets on a baking tray, drizzle with 2 tbsp of olive oil and sprinkle with 1/2 tsp of salt. Bake in the oven for about 30 minutes until starting to turn brown on top. Remove from oven and let cool.
- Finely chop the tomatoes, cucumber, red onion, parsley and mint and add to a big bowl.
- Once cauliflower is cool enough, finely chop into small pieces and add to the bowl.
- Add the remaining 1 tbsp olive oil, vinegar and 1/2 tsp of salt.
- Stir together and enjoy!
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Nutritional Info
Storage
Notes
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