Middle Eastern tabbouleh is traditionally made with bulgur. In this recipe, we’ll be replacing the bulgur with riced cauliflower to create a delicious, lower-carb, gluten-free salad. Fresh herbs, cucumber, tomato, chickpeas and hummus are added to create these Cauliflower Tabbouleh Bowls.
Skinnytaste Meal Prep:
Skinnytaste Meal Prep is the newest cookbook by my friend Gina Holmolka. This is a cookbook filled with healthy make-ahead meals and freezer recipes (for all meals of the day) to simplify your life! I love this book because making dinner during the week can be stressful. If you can take time on a weekend day to prep things for the week (or weeks) ahead, then this cookbook will be super helpful to you. It’s also nice to have on hand to make meals for friends or family who are in need of help with meals. Here are some recipes that I have bookmarked to make from the book: Breakfast on the Run Bowls, Greek Yogurt Raspberry Loaf, Taco Salad Meal Prep, Ramen Salad Bowls with Grilled Chicken, California Roll Bowls, Roasted Winter Veggie Quinoa Bowls, California Tuna Salad Stuffed Cucumbers, Pumpkin Hummus, Falafel Chickpea Burgers, Zucchini Rollatini, 5 Freezer Chicken Marinades, Autumn Stuffed Acorn Squash, Winter Brisket and Barley Soup, Paprika Roasted Whole Chicken, Salmon Nicoise Salad and Greek Gyro Salad.
Ingredients needed:
cauliflower, cucumber, red onion, tomato fresh parsley and fresh mint olive oil and red wine vinegar lemon juice canned chickpeas store-bought hummus kosher salt
How to rice cauliflower:
For these Cauliflower Tabbouleh Bowls, it is much better to make your own cauliflower rice rather than buying it already packaged since you’ll be eating it raw. Packaged cauliflower rice isn’t as crisp and fresh. To make it yourself, place half of the cauliflower in a food processor and pulse until it has the texture of rice. Don’t overprocess or it will get mushy. Set aside and repeat with the remaining cauliflower (you need about 4 cups).
How to make Cauliflower Tabbouleh:
The cauliflower rice is combined with cucumber, onion, parsley, mint, tomato, olive oil, lemon juice, vinegar and salt to create Cauliflower Tabbouleh.
Cover the bowl and refrigerate the tabbouleh until you’re ready to assemble your bowls.
How to assemble Cauliflower Tabbouleh Bowls:
Divide the cauliflower tabbouleh, chickpeas and hummus among four bowls or airtight containers. You can assemble them separately and combine on the fly or use meal prep containers with 3 compartments. This will give you lunch or a light dinner for four days, which is perfect since these can be kept in the fridge for up to 4 days.
So try something new, and make these Cauliflower Tabbouleh Bowls for your next light and delicious meal. Enjoy!
Here are a few more bowls you might like to try:
Instant Pot Egg Roll in a Bowl Grilled Chicken Burrito Bowls Acai Berry Bowl Grilled Pork and Vegetable Teriyaki Noodle Bowls Mediterranean Greek Power Bowls Grilled Pork Burrito Bowls with Avocado Lime Crema Hawaiian Poke Bowl Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze
