Cauliflower Tabbouleh Food
CAULIFLOWER TABBOULEH
This cauliflower tabbouleh recipe is super easy and fast to make. I love that I can offer it to my guests who have special dietary restrictions. —Maiah Miller, Monterey, California
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 cups.
Number Of Ingredients 8
Steps:
- Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
CAULIFLOWER TABOULI
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 2 diced plum tomatoes, 1/3 cup lemon juice, 3 tablespoons olive oil, 2 tablespoons soy sauce, 2 chopped scallions, 1 bunch chopped parsley and 2 tablespoons chopped mint in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 151 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 717 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 14 grams, Sugar 5 grams
CAULIFLOWER TABBOULEH
Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.
Provided by Survivor2015
Categories Salad Vegetable Salad Recipes Cauliflower
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
- Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.1 g, Fat 7.1 g, Fiber 6.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 108 mg, Sugar 6.5 g
CAULIFLOWER TABBOULEH SALAD
Steps:
- Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
- Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.
SPRING VEGETABLE & CAULIFLOWER TABBOULEH
Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette
Provided by Jane Hornby
Categories Buffet, Lunch, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 12
Steps:
- Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.
- Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.
- Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.
Nutrition Facts : Calories 223 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
ROASTED CAULIFLOWER TABBOULEH
A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 22m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don't worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
- Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower 'couscous' out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
- Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.
Nutrition Facts : Calories 319 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium
CAULIFLOWER "RICE" TABBOULEH
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix it with leafy greens for a healthy salad.
Provided by Katherine Sacks
Categories Quick and Healthy Parsley Green Onion/Scallion Lemon Juice Cucumber Tomato Mint Cauliflower Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 5 cups
Number Of Ingredients 12
Steps:
- Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
- Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
- Do Ahead
- Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
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Cuisine MediterraneanCategory SideServings 2Calories 219 per serving
From foodfaithfitness.com
Cuisine MediterraneanCategory SideServings 2Calories 219 per serving
- Place the cauliflower in a large, microwave safe bowl. Cover and microwave 3 minutes. Stir and then microwave another 3 minutes. Pour it onto a kitchen towel and let cool for 5-7 minutes
- Once cool, ring as much water as you can out of the cauliflower. This is crucial, so put some muscle into it! Transfer into a large bowl.
- Slice the tomato in half and then each half into half. Scrape out the watery insides and discard (if you use them, the salad is watery) and dice up the thick remaining parts. Add it into the bowl, along with the cucumber and the salt. Stir until well mixed.
- Place the parsley and mint in a small food processor (mine is 3 cups) and process until the leaves are tiny. Stir into the cauliflower mixture.
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CAULIFLOWER TABBOULEH SALAD (VEGAN - WHOLE30 - KETO ...
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BEST CAULIFLOWER TABBOULEH SALAD RECIPES | FOOD NETWORK …
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