Tabbouleh-style (Israeli-style) Cauliflower Salad
Ingredients
  • 1head cauliflowerriced (put florets in food processor and pulse until size of grain of rice or couscous)
  • 2+2tbs extra virgin olive oil
  • 1 bell pepperchopped into small pieces (can use 1/2 of different colored bell peppers to make salad more colorful)
  • 1 cucumberchopped into small pieces
  • 10 cherry tomatoessliced into small pieces
  • 2stalks celerychopped into small pieces
  • 2tbs fresh parsleyminced
  • 2tbs fresh cilantrominced
  • 2tbs raw or roasted pumpkin seeds
  • 2tbs raw or roasted sunflower seeds
  • 1/2tsp sea salt
  • 1/4tsp fresh cracked pepper
  • 1/2tsp 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!