Recipe of the Week: OkieRanchWife’s Cauliflower Tabbouleh

Reader OkieRanchWife. kindly sent us her recipe for Cauliflower Tabbouleh Salad.

(Tabbouleh is a Lebanese salad that traditionally is made of parsley, mint, tomatoes, adn bulgur wheat. It is usually seasoned with lemon or lime juice, salt, and olive oil.)

OkieRanchWife notes: “This a wonderful lo-carb substitute for bulgur tabbouleh. Since this is my own recipe I cannot claim that it is gluten-free; however, my ingredients are comparable to commercial recipes that are labeled gluten-free.”

Ingredients

• 2 small heads Cauliflower, riced or grated. You can buy already riced cauliflower but if you are thrifty like me you can grate the florets on a box grater
• ½ lb Tomatoes, small dice
• ½ large Cucumber, grated
• ½  cup Oil, I use extra light Olive Oil
• ½ cup Lemon or Lime Juice
• 1 bunch of Green Onions or 3 Leeks, sliced fine
• ½ bunch of Italian Parsley, chopped fine
• 1 Tbsp Garlic Powder
• 1 Tbsp Seasoned Salt (Aldi’s has a seasoned salt without MSG)
• 1 Tsp Kosher or Sea Salt
• 1 Tsp Black Pepper

Directions

Mix all ingredients and chill for two hours before serving.

SERVING

Can be served by itself, or over lettuce. Tabbouleh is often used as a side dish for a meat main course.

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