Looking for a delicious, crowd-pleasing side dish to bring to a cook out this Labor Day weekend? This raw cauliflower tabbouleh is just the thing! It’s quick and easy to make, fresh and light with a great flavor to it, and is completely guilt-free (aka it off-sets all of those burgers, beers, and desserts).
In my recipe, I turn the cauliflower into “cauliflower rice” for the main base of the dish. If you are familiar with how to do this already, great! If not or you want to make it a bit heartier, feel free to use something like quinoa in its place. I will be posting a how-to tutorial on making cauli rice in the quickest and least messy way possible soon, so look out for it!
This is also the perfect dish to help your body detoxify naturally. Cauliflower (a cruciferous veggie) is an important vegetable to include in our diets. These types of veggies are known for their being super important to include in your diet because they provide support for the immune, inflammatory, hormonal, detoxing, and antioxidant systems in the body. They also contain powerful anti-cancer compounds unique to this class of vegetables. One more reason to dig in!
- 1 head cauliflower (processed into cauliflower rice)
- 1 large cucumber, diced
- 1 box cherry tomatoes, each cut in half
- 3 cloves garlic, minced
- 2 scallions, finely chopped
- 1 cup parsley, finely chopped
- 1/4 cup mint, finely chopped
- 1/3 cup fresh lemon juice
- 3 tbsp olive oil (a herb-infused oil is so good in this too!)
- 1 tsp pepper
- 1 tsp salt
- In a large bowl, add the cauliflower rice (or quinoa if you are using that, 1 1/2 - 2 cups cooked). Next, add the tomatoes, cucumber, scallions, parsley, and mint, and mix together to incorporate.
- In a small bowl, add the garlic, oil, lemon juice, salt, and pepper, and mix well.
- Pour the mixture from the small bowl into the large bowl, and mix well to incorporate.
- Serve chilled, store in an air tight container in the refrigerator.
