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Cauliflower "Rice" Tabbouleh


Cauliflower "Rice" Tabbouleh is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 20 minutes
Yield: 5 Servings
Tags: Vegan
Health Score: 62 %


1 pound

5 tablespoons

olive oil
1 teaspoon

kosher salt
2 cups

flat leaf parsley leaves
1 cup

mint leaves


garlic clove
1 teaspoon

lemon zest
3 tablespoons

lemon juice
1/4 teaspoon

red pepper flakes

6 ounces

cherry tomatoes


  1. Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture.

  2. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.

  3. Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped.

  4. Transfer to a large bowl and stir in red pepper flakes.

  5. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.

  6. Do Ahead

  7. Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

Wine Pairing :