Vegan, Gluten-Free Cauliflower Tabbouleh Salad with Homemade Cauliflower Rice
My daughter Rebecca loves Tabbouleh salad. And I, of course, love to make foods that my kids enjoy. The kitchen is my happy place, so I like to mix things up and make my own creative takes on the classics—Rebecca was certainly intrigued when I decided to sub out tabbouleh’s traditional couscous for cauliflower rice. She loved it just as much and was delighted to have a gluten-free tabbouleh recipe on hand! There’s nothing better than a healthier version of a great classic food. When Rebecca comes home from college, I usually end up making a double batch.
What is tabbouleh? A colorful, flavorful Mediterranean salad, of course!
Indulge in the fresh flavors in a just-made Middle Eastern tabbouleh salad. Originally from the Eastern Mediterranean region, tabbouleh is a traditional dish made with chopped fresh herbs, tomatoes, cucumbers, and green onions, and couscous—a very tiny pasta.
A Gluten-Free and Vegan Alternative: Cauliflower Tabbouleh Salad
If you’re looking for a gluten-free salad, traditional tabbouleh won't do. But have no fear, my Gluten-Free Cauliflower Tabbouleh Salad is here—and by the way, it’s vegan too! Made with cauliflower rice, my gluten-free tabbouleh recipe is vegetarian, vegan, and just as delicious as the original. This vibrant mix makes a perfect side for a summer picnic or get-together.
How to Make Homemade Cauliflower Rice for Gluten-Free Tabbouleh
Although frozen cauliflower rice is available at most grocery stores today, these pre-made bags tend to get mushy when defrosted for use in a salad (they’re better for cooked dishes). That’s why I highly recommend making your own, fresh cauliflower rice for this dish. Let me tell you how!
It’s simple and easy to make your own cauliflower rice. Simply break the whole cauliflower into small florets, place the florets into a food processor, and pulse. Stop the motor and scrape the cauliflower bits down into the bowl a couple of times to make sure it all gets chopped evenly. After a few minutes, you should have a food processor full of rice-shaped cauliflower bits. That’s all it takes! It’s nearly impossible to over-pulse the cauliflower, so don’t be timid!
Pro tip: Chopping and Fresh Herbs for the Perfect Tabbouleh Salad
Get ready to chop, and make sure to use fresh herbs for your tabbouleh salad—it makes a difference! Everything in tabbouleh salad needs to be chopped super-small: That’s how you achieve that dynamic, fluffy texture. Do your best to chop the remaining ingredients into very small pieces, no more than ¼-inch in size. Most importantly, only use fresh herbs! You’ll need a lot of Italian parsley and mint. Make sure to find me on Facebook or Instagram and let me know how you liked it!
Vegan, Gluten-Free Cauliflower Tabbouleh Salad Recipe with Homemade Cauliflower Rice
Ingredients
- 1 medium head of cauliflower (processed into about 4 cups of cauliflower rice)
- 2 garlic cloves, minced
- 1 cup finely chopped tomatoes
- 1¼ cups chopped, peeled cucumber
- ½ cup chopped green onions
- 1 cup loosely packed mint leaves, finely chopped
- 1½ cup loosely packed Italian parsley leaves, finely chopped
- 1 tablespoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the cauliflower into small florets. Working in batches, pulse the cauliflower in a food processor until it’s about the size of small rice kernels. For this recipe, the smaller the pieces are, the better. Transfer the cauliflower rice to a large mixing bowl.
- Add the garlic, tomatoes, cucumbers, green onions, chopped mint leaves, and chopped Italian parsley to the cauliflower. Toss gently to combine.
- Now add the lemon juice, lemon zest, and olive oil. Toss gently to combine, then add salt and freshly ground pepper to taste. The tabbouleh salad is best served at room temperature, however, it can be refrigerated for up to 6 hours. Just let it sit at room temperature for about 15 minutes before serving
