This super easy cauliflower tabouli recipe has delightful flavors, light, and nutritious. This salad is full of bold flavors! The combination of parsley and mint are the essence of a tabouli salad.
Tabouli or the proper spelling, tabbouleh, is a middle eastern vegetarian dish, known to most of us as a salad. Traditional middle eastern tabbouleh is made with tomatoes, finely chopped parsley, mint, bulgur, and onion, topped with olive oil, lemon juice, and salt. Our gluten-free version of this traditional favorite uses cauliflower in place of bulgur.
Lemon is an essential element of this dish. Because I try not to use much oil in my recipes, the lemon and apple cider vinegar plays the main role in bringing this dish together. I know I know the strong mint and parsley flavors are hard to ignore but without the correct seasoning, forget it.
Remember make it your own, have fun in the kitchen, and enjoy infusing some veggies!
- 1 (16 ounce) bag cauliflower crumbles or large cauliflower head
- 1 pint cherry tomatoes , chopped
- 1 english cucumber , chopped remove seeds if desired
- 4 green onions , chopped
- 1/3 fresh squeezed lemon juice
- 1/4 cup apple cider vinegar
- 1 cup bunch flat leaf parsley
- 1 tablespoon mint , chopped fine
- 1 teaspoon salt
- Break up your cauliflower into tiny pieces or use cauliflower crumbles in a bag (I prefer to break up a head so I can leave a few larger pieces).
- In large bowl add cauliflower, tomatoes, cucumber, green onion, lemon juice, vinegar, parsley, mint, and salt. Stir all ingredients together until it is well blended. Chill for an hour and serve.
Remember to make it your own, have fun in the kitchen, and enjoy infusing some veggies!