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Hemp Cauliflower Rice Tabbouleh Recipe
Rather than bulgur that’s used in traditional tabbouleh, this grain-free recipe is made with cauliflower rice, making it both paleo and gluten-free. This also reduces cooking time to zero, which is something we can all appreciate in the summertime!
INGREDIENTS3 Tbsp Extra Virgin Olive Oil 2 Tbsp Lemon Juice 1/2 Tsp Dijon Mustard Pinch of Sea Salt and Black Pepper 1/2 Head Cauliflower 1 Small Bunch Flat Parsley, Finely Chopped 1/2 English Cucumber, Diced 1 Small Carrot, Julienne Cut 1/2 Cup Fresh Mint, Roughly Chopped 1 Cup Halved Cherry Tomatoes 2 Tbsp Red Onion, Minced 2 Tbsp Za’atar (found in the spice aisle, or make your own!) 2 Tbsp Navitas Organics Hemp Seeds 5 Dried Apricots, Finely Chopped Grilled Zucchini and Lemon Wedges, to Garnish |
DIRECTIONSWhisk or shake together the first four ingredients in a jar to make the dressing. Set aside. Break the cauliflower into small florets and pulse them in a food processor in batches until they resemble rice. Transfer to a large bowl. Chop all remaining ingredients and add them to the same bowl. Season to taste with a pinch of sea salt and black pepper. Drizzle a few tablespoons of dressing on top and allow the tabbouleh to sit for 5-10 minutes. Serve along with grilled zucchini and lemon wedges, if desired.
Submitted by Angela Simpson of My Fresh Perspective |
Rather than bulgur that’s used in traditional tabbouleh, this grain-free recipe is made with cauliflower rice, making it both paleo and gluten-free. This also reduces cooking time to zero, which is something we can all appreciate in the summertime!
Ingredients
3 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
½ tsp. Dijon mustard
Pinch of sea salt and black pepper
½ head cauliflower
1 small bunch flat parsley, finely chopped
½ English cucumber, diced
1 small carrot, julienne cut
½ cup fresh mint, roughly chopped
1 cup cherry tomatoes, halved
2 Tbsp. red onion, minced
2 Tbsp. Za’atar spice mixture
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2 Tbsp. Navitas Organics Hemp Seeds
5 dried apricots, finely chopped
Grilled zucchini and lemon wedges, to garnish
Directions
- Whisk or shake together the first four ingredients in a jar to make the dressing. Set aside.
- Break the cauliflower into small florets and pulse them in a food processor in batches until they resemble rice. Transfer to a large bowl.
- Chop all remaining ingredients and add them to the same bowl. Season to taste with a pinch of sea salt and black pepper.
- Drizzle a few tablespoons of dressing on top and allow the tabbouleh to sit for 5-10 minutes.
- Serve along with grilled zucchini and lemon wedges, if desired.