Cauliflower Tabbouleh Recipe With Tomatoes
Written by MasterClass
Last updated: Oct 25, 2022 • 2 min read
Make this cauliflower tabbouleh salad recipe for a gluten-free spin on the classic Middle Eastern dish. Serve it with hummus, marinated feta, and other side dishes for a vegetarian feast.
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What Is Cauliflower Tabbouleh?
Cauliflower tabbouleh (a.k.a “tabouli” or “tabouleh”) is a Middle Eastern salad of finely chopped fresh herbs, tomatoes, green onions, and riced cauliflower in place of traditional bulgur wheat. This version of tabbouleh is grain-free, paleo-friendly, and filling; you can prepare it in about half an hour.
4 Tips for Making Cauliflower Tabbouleh
When making cauliflower tabbouleh, consider the following tips:
- 1. Add parsley stems. The stems of flat-leaf parsley are full of flavor, so you can use them in addition to the leaves—just discard any tough parts.
- 2. Chiffonade the herbs. With relatively little cooking involved, the most difficult part of making homemade tabbouleh is chopping the herbs. (The food processor, which can cause bruising, is off-limits.) To chiffonade the herbs, bunch them together and use a smooth pulling motion to cut with a sharp knife. Be careful not to work the knife up and down, which can cause bruising.
- 3. Make homemade cauliflower rice. You can use store-bought cauliflower rice or make it at home. To make cauliflower rice, shred a head of cauliflower using a box grater or cut it into small pieces resembling rice, then quickly sauté it to soften.
- 4. Store leftovers. You can store leftover tabbouleh in an airtight container in the refrigerator for up to five days.
Cauliflower Tabbouleh Salad Recipe
makes
prep time
30 mintotal time
33 mincook time
3 minIngredients
- 1
Heat 1 tablespoon of oil in a medium nonstick skillet over medium-high heat. Add the cauliflower rice and cook, occasionally stirring, until it’s slightly softened and browned in spots, about 3 minutes. Remove from heat and set aside to cool slightly.
- 2
Dice the tomato, then scoop it, along with its juices into a large bowl. Season with ½ teaspoon salt, pepper, lemon juice, allspice, cinnamon, pomegranate molasses, and remaining olive oil. Set it aside for 20 minutes so the tomato can release its juice.
- 3
Meanwhile, chiffonade parsley leaves, tender parsley stems, and mint leaves by bunching herbs together in a pile and slicing them with a sharp knife. Trim the root ends and tips of the scallions and thinly slice the white and green parts.
- 4
Add the herbs and cauliflower rice to the tomato mixture and toss to coat. Taste and adjust the seasoning and serve with lettuce leaves for scooping.
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