Cauliflower Rice Tabbouleh Salad

Recipe by: Jerry James Stone | Written August 18, 2015

Is there anything cauliflower can’t do? Aside from standing in as a gluten-free alternative, like this twist on a traditional tabbouleh salad, cauliflower is also great if you are trying to eat more drought-friendly, which you should. California is in its worst drought ever, which not only sucks for us here in Cali, but the rest of the nation too, as we supply 40% your fresh produce. Yup, that much!

This content was developed in partnership with Whole Foods Market. Both Cooking Stoned and Whole Foods Market are concerned about sustainable eating and the effects of California’s drought on our food choices. Let’s all eat better.

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Ingredients

1 Head cauliflower
1 ½ pounds cucumbers
1 pound Cherry Tomatoes
⅓ cup chopped parsley
½ lemon, juiced
2 tablespoons olive oil
½ teaspoon sea salt
Pinch black pepper

Total Time:

10 minutes

PREP
10 minutes
INACTIVE
COOK
Servings:
 
Recipe Type:
 
Diet:
Vegetarian
  1. So the first thing you are going to do is rice the cauliflower. This is easy breezy if you have a food processor, less so if you do not. Trim off the greens and remove the stalk. You only want to use the florets here. Add them to the food processor and chop up the cauliflower until it is all in small bits, as shown below. 

    NOTE: FACT: Cauliflower only requires 8 gallons of water for every 100 grams grown. In comparison, the wheat typically used in a recipe of this sort requires over 30 gallons of water for every 100 grams growns. If that's not reason enough to dive into this Cauliflower Rice Tabbouleh Salad, you should also know it is hella tasty!
     
  2. This stuff is pretty versatile. Outside of making this delicious salad, it's great for pizza crust too! Transfer it to a large mixing bowl. 

     
  3. Trim and peel the 1 1/2 pound of cucumbers, slice them in half, and then again. Then chop the cucumber into small pieces. I leave some of the peel on as I prefer some of the bitterness, but your call. 

     
  4. Finely chop the parsley. 

     
  5. Now here is the fun part. Take your cherry tomatoes and place them on a small plate. Then cover them with another plate, that is face down. You should have a small gap between the two plates. Take a very sharp knife and slice through, applying a lot of pressure to hold the top plate in place. This should cut all of the tomatoes at once. 

     
  6. Add the cucumbers, parsley, and tomatoes to the mixing bowl with the cauliflower rice and then the juice of half of a lemon. Add in 2 tablespoons of olive oil. 

     
  7. Mix everything together, adding salt and pepper to taste. 

     
  8. How gorgeous does this look? 

     
  9. Enjoy! 

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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