Low Calorie Cauliflower Tabbouleh

On one of our road trips this summer, The Kid and I went to a great vegetarian restaurant in San Antonio. You know how I am with my bowls… put any combination of food together and call it “A Bowl” and I’m there. So naturally I ordered one of their bowls. This one had kale salad, pecan hummus (OMG yassss!), falafel and tabbouleh.

Everything in the bowl was great and I was thinking about tabbouleh the other day. I even have a massive box of quinoa in the pantry to make it, but in a panic I noticed that the head of cauliflower I bought was just sitting there lonely. Now I’ve used cauliflower (AKA caulipowder) for some recipes like pizza crust and fried rice, so I was thinking that tabbouleh wasn’t too much of a stretch.

I was right! This stuff turned out delish and I didn’t even miss the quinoa one bit. I was planning to use some of the cauliflower in another recipe, so I only used half the head for this one. If you want you can use part cooked quinoa and part chopped cauliflower to mix it up a bit.

Low Calorie Cauliflower Tabbouleh Cauliflower Tabbouleh

  • 2 cups (240g) cauliflower
  • 1/2 cup (24g) sweet red pepper
  • 1 cup (145g) cucumber
  • 1/2 cup (10g) fresh parsley
  • 1/2 cup (10g) fresh cilantro
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 tsp ground sumac, optional
  • 1/2 tsp kosher salt

Cut the cauliflower into florets and pulse it in a food processor until it’s ground into small pieces. You don’t want dust, but you want the pieces pretty fine to resemble quinoa. Fresh cauliflower crumbles very easily, so you can also chop it by hand like I did or grate it with a grater.

Remove the seeds from the bell pepper and dice into small pieces. Peel the cucumber, if desired, and dice that as well. Finely chop the cilantro and parsley. Add the veggies to a big bowl. Toss with the remaining ingredients and chill in the refrigerator for about 30 minutes to allow the veggies to marinate a bit in the dressing.

Makes 4 servings at approximately 87 calories each – 1g protein, 5g carbs, and 7g fat.

Tabbouleh is great in salads, on its own as a dip with pita slices, or in wraps. I sliced grilled chicken and mixed it with the tabbouleh in a whole grain wrap for dinner. It was so good! Who knew cauliflower was like the wonder veggie. I have another cauliflower recipe coming later this week. Stay tuned…

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