Need a quick and easy to prepare low carb side dish? this Keto Cauliflower Tabbouleh is packed with fresh herbs and flavors that will make everyone forget about the high carb traditional recipe.
This KETOFIED version of Cauliflower Tabbouleh Salad is a refreshing middle eastern vegetarian salad that is absolutely delicious.
Traditionally made with bulgur wheat, substituting cauliflower dramatically reduces the carbs but maintains the texture.
I also add hemp seeds to give the tabouli added texture as well as adding fiber to the salad.
If you’re looking to recreate your Nona’s traditional tabouli Recipe just stop reading right now.
If you’re looking for a gluten free healthy twist on tabouli then you’ve come to the right place. This Cauliflower Tabbouleh is loaded with fresh veggies and chopped herbs making this a light refreshing salad that goes great with all sorts of grilled meats and seafood.
Fresh squeezed lemon gives the fresh veggies a nice acidic balance.
There is nothing complicated about this recipe in fact it’s quite simple but it can take a little time to put together.
It’s a great exercise to practice knife skills finely dicing the vegetables into uniform pieces. If that doesn’t appeal to you then you have some options.
A food processor does a fine job chopping everything up, just don’t overfill the bowl and pulse just long enough to chop the veggies evenly into the desired size.
Otherwise you can over chop and end up with a soupy watery mess.
You can also just use a classic box grater and put in a little elbow grease. I do recommend hand chopping the herbs and scallions
This is a recipe I’ve had on my list for a while but wanted to wait until my herb garden was in full gear. You could make this dish with dried herbs technically but you would be doing yourself a disservice.
The fresh mint, dill and parsley give this dish it’s vibrant flavor and color along with the fresh squeezed lemon.
This is a fantastic side dish that can be served with so many different protiens like pork, chicken and lamb.
Though you can prepare this recipe anytime of year I tend to make tabouli in the spring and summer months.
Tabouli is traditionally made with cracked bulgar wheat and some modern versions use quinoa or couscous.
This cauliflower version uses hemp hearts to add a toothsome texture similar to grain.
You can eat this dish right away, I recommend you let it marinade for a few hours to let flavors and texture really have a chance to combine.