The Uncommon Dish

Mint Cauliflower Tabbouleh

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Spring might be stubborn about arriving, but I’m dragging it into my kitchen whether it likes it or not! This Mint Cauliflower Tabbouleh came to mind because I keep craving springy tastes, lots of herbs, citrus, and crunchy vegetables. Clearly, I’m ready for warm-weather-eating.

I took inspiration from traditional tabbouleh–which is so delicious–but used what I had on hand. I loved the idea of dehydrating riced cauliflower in the oven to use as my “grain” and pairing that with tons of fresh mint. Baking the cauliflower helps some of the water steam off so that the tabbouleh doesn’t get soggy.

This tabbouleh goes SO perfectly alongside other fresh vegetables. I love it with carrots, radishes, sugar snap peas, peppers, and more cucumbers! I also love it with a spoonful of hummus, or on a salad next to my protein.

I love that this healthy tabbouleh adds an incredible amount of flavor but also packs a super nutritious punch. With fiber, fresh herbs, vitamins, minerals, and phytonutrients, it’s pretty much a good idea to put this on everything.

Print Recipe

Mint Cauliflower Tabbouleh

Prep Time30 minutes
Resting Time30 minutes
Course: Lunch, Meal Prep, Salad, Side Dish, Snack

Ingredients

  • 2 cups riced cauliflower
  • 1 1/2 cups tomatoes, finely diced
  • 1 1/2 cups cucumber, finely diced
  • 2 cups fresh parsley, finely minced
  • 1 cup fresh mint, finely minced
  • 1 medium shallot, finely diced
  • 1 bunch scallions, thinly sliced
  • 3 cloves garlic
  • 1 tsp salt, separated
  • 1/2 tsp fresh pepper
  • 1/2 cup extra virgin olive oil
  • 1 large lemon, juiced and zested
  • 1 tbsp white wine vinegar

Instructions

  • Preheat the oven to 350º F. Line a baking sheet with parchment paper. Spread the riced cauliflower out on the pan in an even layer and bake for 15-20 minutes, or until cooked and slightly dehydrated. Set aside to cool.
  • In a large bowl, combine the diced cucumber and tomato with 1/2 tsp salt. Stir and let rest for 10 minutes. Then drain the excess liquid off in a strainer. Return the vegetables to the bowl.
  • To the bowl of cucumbers and tomatoes, add the cauliflower parsley, mint, shallot, scallions, garlic, 1/2 tsp salt, pepper, olive oil, lemon juice, lemon zest, and white wine vinegar. Stir to combine.
  • Let the tabbouleh rest, covered in the refrigerator, for approximately 30 minutes so that the flavors can meld.
  • Serve with raw veggies and hummus, on top of salads, or as a snack. Enjoy!