Cauliflower Tabbouleh | Eating Bird Food

Cauliflower Tabbouleh | Eating Bird Food

Low carb and grain-free cauliflower tabbouleh. It’s fresh, flavorful and perfect for picnics and parties.

I’ve made traditional tabbouleh with bulgur wheat before. I’ve also made a quinoa tabbouleh that’s quite delicious, but I think the cauliflower version is my absolute favorite. It’s light, flavorful and packed with fresh veggies — perfect for serving during the spring and summer months.

You can eat it on it’s own for a light meal. Although, I’d probably add some chickpeas or black beans for a little more sustenance if I was going to do that. If you want to go the more traditional route you can serve it with pita, hummus and falafel. Yum.

Oh man, that reminds me that it’s been way too long since I’ve had falafel. That needs to be remedied soon — perhaps with this easy baked falafel…

I brought this dish to a little get-together last weekend and everyone really liked it. So yeah, it’s party tested as well! Just bring along some pita bread or pita chips for dipping if it’s more of a finger food event. 🙂
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Description
Low carb and grain-free cauliflower tabbouleh. It’s fresh, flavorful and perfect for picnics and parties.
Ingredients

1 medium-large head of cauliflower
1 cup fresh flat-leaf parsley leaves, chopped
½ cup packed fresh mint leaves, chopped
3 green onions, thinly sliced
1 cup cherry or grape tomatoes, quartered or halved (depending on size)
1 cup cucumber, peeled and chopped
1/2 cup kalamata olives, pitted and chopped
3 small cloves of garlic, minced
1/4 cup fresh lemon juice
1 teaspoon apple cider vinegar
3 tablespoons…

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