Whether you’re looking to cut carbs or find ways to sneak more veggies into your diet, cauliflower “rice” is an easy go-to! This Cauliflower Tabbouleh recipe is simple, quick, and packed with flavor! You can make your own riced cauliflower using raw cauliflower and a food processor or grater. You can also buy frozen organic cauliflower rice to cut down on prep time!
1 16 oz bag frozen riced cauliflower (about 2 cups fresh)
2 tablespoons extra-virgin olive oil
2 green onions, thinly sliced
1-2 garlic cloves, coarsely chopped
1 small cucumber, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup pitted Kalamata olives, chopped
1-2 tablespoons lemon juice
Sea salt and black pepper (to taste)
Add 1 tablespoon olive oil to pan and sauté frozen cauliflower until cooked through. Add garlic and green onion toward the end of cook time, stirring occasionally. Transfer cauliflower to a large mixing bowl and allow to cool. Stir in remaining ingredients and add additional lemon juice, salt and pepper to taste. Chopped fresh parsley and/or mint leaves may also be added! You can also add chopped kale or chard for extra greens (I added pre-cooked kale to this batch)
Refrigerate and serve cold.