So, riced cauliflower is definitely a thing right now. It’s actually a much bigger thing than I really realized! The other day when I returned home from Whole Foods Market I snapped the quick photo on the left in my kitchen sharing the 365 brand frozen riced cauliflower now available at Whole Foods Market and was blown away by the hundreds of likes and shares the post received. I decided it was definitely time to share our family’s favorite riced cauliflower recipe for a grain free tabbouleh.
Riced Cauliflower Helps Me Eat More Veggies
Don’t get me wrong, I have absolutely nothing at all against whole grains or even the bulgar wheat used in conventional tabbouleh recipes. However, if you have our Clean Cuisine book then you know we are BIG into eating more vegetables. Vegetables lay the foundation of our anti-inflammatory diet and I try to eat 9 to 12 servings a day. And yes, that’s a lot of vegetables people! That’s why I have to always try and mix it up and get as creative as possible with my vegetable recipes.
If it weren’t for green smoothies, specialty chopped salads, vegetable soups, zucchini pasta, vegetable lasagna, and other creative vegetable recipes, I just might not be able to make my self-imposed daily veggie quota. Let’s just say I definitely do not think I would be able to handle eating 9 to 12 servings of steamed cauliflower, carrots and broccoli! When it comes to eating veggies, I definitely need to jazz things up a bit and that’s exactly what riced cauliflower is—a gussied up way to make eating cauliflower more exciting.
But worry not, “riced cauliflower” is not at all difficult to make. It simply requires processing raw cauliflower chunks in a food processor until they resemble teeny tiny bits of rice. And if even that step is too much, you can always use the frozen riced cauliflower from Whole Foods Market.
Read This If You Decide to Use the Frozen Riced Cauliflower….
If you don’t want to put your cauliflower florets in a food processor, you can always buy the ready-made frozen riced cauliflower but if you do this you will definitely want to pan sear the frozen stuff it in a little bit of extra virgin olive oil or unrefined avocado oil before you proceed to make the tabbouleh recipe. The extra pan-searing step should take 5 minutes at the most, but it will help remove the excess water from the frozen cauliflower and make your tabbouleh recipe so much better in the end. It’s worth the little bit of additional work, trust me.
- 1/2 head of cauliflower
- 3 tablespoons lemon juice
- 1/4 cup extra virgin olive oil OR unrefined avocado oil
- 4 cloves garlic, crushed
- 2 teaspoons cumin
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup finely chopped red onion
- 2 cucumbers, peeled, seeds removed and chopped
- 1 pint grape tomatoes, cut into fourths
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
- In a food processor, process the cauliflower until it resembles coarse grains. Set riced cauliflower aside.
- To make the dressing, whisk together the lemon juice, oil, garlic and cumin. Set dressing aside.
- In a large serving bowl, combine the cauliflower with the parsley, mint, red onion, cucumber and tomatoes. Mix in the dressing and season with salt and pepper to taste. Let tabbouleh sit for at least 15 minutes at room temperature before serving. Serve at room temperature.
LOOKING FOR MORE EVERYDAY HEALTHY DINNER RECIPES?
If you liked the Riced Cauliflower Recipe for Tabbouleh, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital