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Get your cauliflower on with a Tabbouleh-style Cauliflower Salad!

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I don’t know about you, but I love having a multi-colored mouthful of veggies in every bite! This tabbouleh-style cauliflower salad creates this beautiful colorful palate in every spoonful. I hope you enjoy this dish as much as I do.

 


Print Recipe
 Tabbouleh-style (Israeli-style) Cauliflower Salad
Servings
Ingredients
  • 1 head cauliflower riced (put florets in food processor and pulse until size of grain of rice or couscous)
  • 2+2 tbs extra virgin olive oil
  • 1 bell pepper chopped into small pieces (can use 1/2 of different colored bell peppers to make salad more colorful)
  • 1 cucumber chopped into small pieces
  • 10 cherry tomatoes sliced into small pieces
  • 2 stalks celery chopped into small pieces
  • 2 tbs fresh parsley minced
  • 2 tbs fresh cilantro minced
  • 2 tbs raw or roasted pumpkin seeds
  • 2 tbs raw or roasted sunflower seeds
  • 1/2 tsp sea salt
  • 1/4 tsp fresh cracked pepper
  • 1/2 tsp paprika
  • 1 lemon, zested and juiced
Servings
Ingredients
  • 1 head cauliflower riced (put florets in food processor and pulse until size of grain of rice or couscous)
  • 2+2 tbs extra virgin olive oil
  • 1 bell pepper chopped into small pieces (can use 1/2 of different colored bell peppers to make salad more colorful)
  • 1 cucumber chopped into small pieces
  • 10 cherry tomatoes sliced into small pieces
  • 2 stalks celery chopped into small pieces
  • 2 tbs fresh parsley minced
  • 2 tbs fresh cilantro minced
  • 2 tbs raw or roasted pumpkin seeds
  • 2 tbs raw or roasted sunflower seeds
  • 1/2 tsp sea salt
  • 1/4 tsp fresh cracked pepper
  • 1/2 tsp paprika
  • 1 lemon, zested and juiced
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In large bowl, toss riced cauliflower with 2 tbs olive oil.
  3. On parchment paper lined baking sheet, lay out thin layer of riced cauliflower and pat down gently.
  4. Bake in oven for 30-40 minutes until riced cauliflower appears less moist and slightly darker in color. Be sure to stir riced cauliflower gently every 15 minutes while baking to ensure all layers get gently roasted.
  5. Remove from oven and let cool.
  6. Once riced cauliflower has cooled, add all ingredients to large bowl and toss gently (don't over toss so cauliflower does not get mushy).
  7. Enjoy!
Recipe Notes

 

Buying riced cauliflower at the store is a great option but I recommend that you still pulse it in a food processor because typically the pieces are still too large.

There are many ways to vary this recipe! You can substitute all ingredients except roasted cauliflower rice and sea salt and olive oil with chopped figs and/or raisins and ¼ tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp all-spice, and 1 pinch ground cloves. Or you can add ¼ cup chopped olives and ¼ cup chopped sun-dried tomatoes to current recipe.

You can use the cauliflower rice for a rice alternative and keep it warm as a complement to a protein and starchy veggie!