Eating Mediterranean flavors make me feel healthy and fresh, so I love incorporating them into my diet. One of my go-to side dishes is simple cauliflower tabbouli. The dish is healthy and easy to make with just a few ingredients. (When I first made it my husband literally thought it was made with rice.)
This side dish is complemented nicely with seafood, hummus and pita, or chicken kabobs. I’ve also enjoyed it with lamb patties and tzatziki sauce. The possibilities are endless. 🙂
Cauliflower Tabbouli or “Tabbouleh”
- 1 small cucumber or ½ medium size cucumber
- Handful of cherry tomatoes
- Bunch of fresh mint
- 1 lemon
- ¾ pound cauliflower “rice” (pre-packaged) or just use a giant head of cauliflower and put in food processor to blend it up
- 2 garlic bulbs finely chopped
- Prep the tabbouli ingredients in a medium sized bowl
- Put cauliflower in a food processor until rice-like consistency if you didn’t buy the packaged bag of it.
- Trim the ends from the cucumber; cut the cucumber in half lengthwise, then into ¼-inch-thick pieces. Add to bowl.
- Chop the tomatoes. Add to bowl.
- Strip the mint leaves from the stems; chop the leaves. Add to bowl.
- Zest and juice the lemon. Add to bowl.
- Cook the cauli rice.
- In a medium-sized frying pan / deep pan, add a bit of olive oil. Over low heat, add the chopped garlic and saute for about 1-2 minutes. Next, add the cauli rice and cook through for about 5-7 minutes. Let it cool before adding to the bowl with the other ingredients.
- Finish the rice.
- Mix the cooled cauli rice into the other ingredients (unless you’d like it to be hot, then no need to wait until cooled).
Last night, Greg and I enjoyed the cauliflower tabbouli with a goodness bowl filled with blackened mahi-mahi, half an avocado, a runny egg, and broiled carrots. YUM!