Off to a BBQ today I wanted to make a delicious side dish to pair with all the meat and fish we would be eating. It’s the first real weekend of sunshine that we’ve had here this year and I felt in the mood for a salad, something light and summery and fresh tasting. I love the mix of flavours in a tabbouleh (the freshness of the mint and the lemon really appeals to me) but I can’t eat the Bulgar Wheat so I decided to switch it out for Cauliflower Rice, and Cauliflower Rice Tabbouleh was born. Traditionally an Arabic dish it is light, zesty and full of amazing fresh herbs.
The rice is so easy to make for the Cauliflower Rice Tabbouleh. Chop the cauliflower into large chunks and then pulse it a few times in the food processor until it has the consistency of couscous. I love my Kenwood KHH326WH MultiOne which is a 3-in-1 blender, food processor and mixer in one and does everything! You can use cauliflower rice in so many dishes, it’s so versatile. I’ve also used it in my Kimchi Fried Cauliflower Rice and my Lemon & Coriander Cauliflower Rice is perfect as a side dish to Curries and Stir-fries. If you don’t have a food processor you can always just grate the cauliflower to get a similar result.
I then diced the red onion and tomatoes up as small as I could and added them to the bowl. I zested and juiced the lemon and added that into the mix along with the crushed garlic cloves. Then I finely chopped the mint and parsley and added that in, keeping some back to sprinkle on the top for serving. I diced the cherry tomatoes and added them to the bowl along with half of the olive oil and plenty of salt and pepper. Stir everything together and serve for a classic tabbouleh. This is in essence, what a tabbouleh is but I wanted to make something a bit bolder and brighter. It just didn’t look special enough.
Scouring the fridge and cupboards, I found pine nuts, pomegranates and feta. I toasted the pine nuts in a dry frying pan on a low heat for a few minutes until they started to colour. Then I de-seeded the pomegranate and I crumbled the feta and then added them on top of the tabbouleh. A sprinkling of the remaining herbs, some black pepper and a drizzle of olive oil and the Cauliflower Rice Tabbouleh was ready to serve!
A pretty easy dish to make if you don’t mind all the chopping! It was the perfect mix of a fresh and citric salad matched with the salty, creaminess of the feta, the sweetness from the pomegranate seeds and the crunch from the pine nuts. And if you’re not a fan of my topping you could customise it with your own. Maybe add some avocado or olives, or top it with some falafel to make a heartier dish. There are so many things you could do with it.
This recipe would feed 4 as a main dish or 8 as a side dish.
This post was featured on my Summer Salad Recipe Round-Up
Allergy & Dietary Information for Cauliflower Rice Tabbouleh
The Cauliflower Rice Tabbouleh recipe without any additional toppings is Grain-Free, Gluten-Free, Refined Sugar-Free & Dairy-Free. It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet), Low Carb, Whole30, Vegan, Vegetarian & Raw Diets.
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