Cauliflower Tabbouleh Salad
This easy cauliflower tabbouleh salad recipe made with hemp hearts is keto, gluten free, grain free, and a delicious healthy vegan side dish!
Servings: 4
Ingredients
- 2 cups cauliflower finely riced or grated fresh cauliflower
- 2 cloves garlic finely minced
- 1 cup parsley finely chopped fresh flat-leaf or curly parsley (packed)
- 1/2 cup mint finely chopped fresh mint (packed)
- 1/2 cup tomatoes grape or cherry tomatoes quartered
- 1/4 cup hemp hearts hulled hemp seeds
- 2 green onions or scallions finely chopped
- 2 tablespoons olive oil divided
- 2 tablespoons lemon juice
- salt and pepper to taste, you can add a pinch of crushed red pepper for a little spice.
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the riced cauliflower to the pan and cook for 3 - 4 minutes. or until tender, stirring occasionally. Add the minced fresh garlic to the pan, stir, and cook for 1 minute. Transfer the cauliflower to a large mixing bowl and allow it to cool completely.
- While the cauliflower is cooling, prepare the rest of the ingredients. Make sure the fresh herbs are dry before chopping to prevent soggy tabbouleh. I also discard some of the tomato seeds for the same reason.
- Combine the cooled riced cauliflower, garlic, and hemp hearts with the chopped parsley, mint, tomatoes, onions, olive oil, and lemon juice. Season with salt and pepper to taste, with a pinch of crushed red pepper if desired, and serve chilled or at room temperature.
Notes
Cauliflower: You can use store-bought pre-riced fresh cauliflower or rice cauliflower florets in a food processor.
Raw Tabouli: As an alternative, you can also make a raw tabbouleh salad by using uncooked fresh cauliflower rice and garlic for a crunchier salad.
Tip: I use a mixing bowl with a lid and refrigerate it for at least 30 minutes before serving. It gets even better after sitting, allowing the flavors to meld.
Storage: Cover and refrigerate the tabbouleh for up to 2 - 3 days in an air-tight container.