Our twist on tabbouleh substitutes riced cauliflower for bulgur to transform this classic grain salad into a delicious Whole30 recipe. We soften the cauliflower in the microwave, then marinate it with lemon juice and salt to break down some of the tough vegetable fibers. The result is a nutrient dense and grain free Whole30 cauliflower tabbouleh recipe that's just as filling and flavorful as the classic recipe.
1/2cupfresh mint(about 1 ounce), finely chopped to 1/4" dice
2mediumvine-ripened tomatoesseeded, finely chopped to 1/4" dice
½english cucumberseeded, finely chopped
Place the cauliflower rice into a large, microwave safe bowl. Microwave on high for 60 seconds. Add the lemon juice and salt, and stir to combine. Set the cauliflower rice aside to marinate and tenderize at least 20 minutes and up to 1 hour.
While the cauliflower marinates, prepare the herbs and vegetables. Finely chop the parsley and mint by hand, or, pulse the herbs in a food processor with a standard s-blade, scraping down the sides as needed, until the desired texture is achieved. Slice the tomatoes in half, scoop out the seeds using a spoon, then chop into a 1/4" dice. Half the cucumber, scoop out the seeds using a spoon, then chop into a 1/4" dice.
Add the extra virgin olive oil, parsley, mint, tomatoes, and cucumber to the cauliflower rice. Toss to combine. Taste for seasoning and add additional lemon juice or salt until the flavor sings. Serve immediately or chill. Refrigerate the leftovers in a sealed container for up to 5 days.
If you can't find raw cauliflower rice, it's simple enough to make your own! Follow the instructions in this post.