I love Tabbouleh but since wheat became a series problem with my stomach, I was not able to eat it again. I would eat this just as is or with chicken. I found a way to bring it back again. I have adapted this popular dish to a gluten-free Tabbouleh, to suit people with dietary requirements, or those looking to cut down their carb intake. Its also vegan, paleo, keto, vegetarian, grain free, dairy free and soy free.
There are two ways of making this with cauliflower rice and with quinoa. Its really up to you which one you want to use for this dish.
WHAT IS TABBOULEH?
Tabbouleh is a light and refreshing Middle Eastern salad that’s served cold. It is typically made using parsley, mint, tomatoes, cucumbers, bulgur, lemon juice, and olive oil. Sounds good, right?!
WHY IS CAULIFLOWER RICE USED IN THIS TABBOULEH?
The short answer…because bulgur is NOT gluten or grain free.
Using cauliflower rice instead is actually a fantastic sub for bulgur as it’s about the same size and it absorbs so much of the flavor from the other ingredients
DON’T LIKE CAULIFLOWER?
You can substitute quinoa (1 cup) for the more traditionally used bulgur wheat. I find that quinoa offers the perfect texture and basic flavor that really allows the other ingredients to shine!
Other Substitutions for this tabbouleh salad
- To make this tabbouleh without parsley, substitute with mint or a variety of other fresh green herbs.
- No tomatoes or cucumber? Feel free to substitute with sweet bell peppers, finely diced celery, as well as any other fresh vegetables that you have on hand.
Mediterranean Tabbouleh (using cauliflower)Course: SidesCuisine: Mediterranean
I have adapted this popular dish to a gluten-free Tabbouleh, to suit people with dietary requirements, or those looking to cut down their carb intake. Its also vegan, paleo, keto, vegetarian, grain free, dairy free and soy free.
3 cups raw cauliflower rice
1 cup diced cucumbers about ¼ inch squares
1 cup quartered cherry tomatoes
1 cup parsley leaves
2 tbsp mint leaves
2 scallions green section only
3 tbsp olive oil
Juice from ½ a lemon
Salt and pepper to taste
- Add cauliflower rice to a large microwave-safe glass bowl and cook in the microwave by heating at one minute intervals until cauliflower is just cooked (tender but still a little crisp). You can also cook the cauliflower on the stove. Drain and set aside to allow to cool.
- In a large bowl, add cucumbers and tomatoes.
- Add parsley, mint, scallions to a food processor and chop until herbs are finely chopped. You can also chop by hand if you do not have a food processor.
- Add in olive oil, lemon, salt and pepper to taste. I recommend starting with about 1/4 tsp salt and 1/8 tsp black pepper. Blend until everything is just mixed. Herbs should stay small, but this will allow the flavor of the herbs to infuse into the dressing. Again, this can also be done by hand by whisking the ingredients together. Taste and adjust salt and pepper as needed.
- Add cauliflower to the large bowl with cucumbers and tomatoes. Drizzle sauce into bowl. Mix and toss until everything is evenly coated in dressing. Refrigerate salad for at least 1 hour to allow the ingredients to marinate in the dressing. Serve chilled or at room temperature.
- serving: 0.2of recipe, calories: 114kcal, carbohydrates: 7g, protein: 1.8g, fat: 8.6g, saturated fat: 1.2g, sodium: 66.4mg, fiber: 2.8g, sugar: 2.4g, net carbs: 4g