Roasted Cauliflower Tabbouleh Salad
This cauliflower tabbouleh salad is a low-carb, grain-free alternative to classic tabbouleh. It is made with roasted cauliflower, raw cucumber and red pepper, a generous amount of fresh herbs, and comes with a simple lemony dressing. Healthy, delicious and easy to make.
Servings 6 servings
Calories 43kcal
Equipment
- Food processor
- Large baking sheet
Ingredients
- 1 pound cauliflower approx. 1 small cauliflower
- 0.88 ounces fresh parsley med. size bunch
- fresh mint approx. 8g, small handful, avoid hard stems
- ½ med. red onion finely chopped
- ½ English cucumber finely diced, with or without peel
- ½ sweet red pointed pepper deseeded, or red bell pepper
- 2 tablespoons vegetable/olive oil plus 1 for coating the cauliflower
- 3 tablespoons lemon juice or to taste, plus zest of 1½ lemons
- 1 tablespoon honey or maple syrup
- ½ teaspoon fine sea salt plus pepper to taste
Instructions
- Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Line a large baking sheet with parchment paper.
- Roast cauliflower: Spread the cauliflower florets on top of the baking sheet and coat with approx. 1 tablespoon of oil or mist with cooking spray. Roast in the centre of the oven for 20 minutes. Remove from the oven and set aside to cool. In the meantime prepare the rest of the ingredients.
- Make dressing: Stir together the oil, lemon juice and zest, honey and salt. Set aside.
- Chop herbs: Place the parsley and mint in the small bowl of your food processor, add half of the dressing mixture and pulse until the herbs are very finely chopped. Set aside.
- Chop cauliflower: Place the roasted cauliflower (once cooled) in the food processor (the large bowl) and pulse until crumbly (not quite as fine as cauliflower rice). Be careful not to overblend.TIP: I recommend using a food processor as it's quick, easy and produces great results, but you can chop the cauliflower by hand if preferred.
- Assemble: Place the cauliflower in a large mixing bowl, add the chopped herbs, remaining dressing, cucumber, pepper and onion. Add black pepper to taste and stir thoroughly. Adjust the seasoning if needed, cover and chill for 30 minutes, if possible, before serving.
Notes
- Be careful not to overblend the cauliflower - it should have the texture of coarse crumbs (not quite as fine as cauliflower rice).
- To save time prepare the dressing and the rest of the ingredients while the cauliflower is in the oven (or cooling).
- Chill for 30 minutes before serving, if possible.
- This cauliflower tabbouleh salad can be made up to 2 hours ahead. Leftovers can be covered and refrigerated for up to 2 days.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 43kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 220mg | Potassium: 330mg | Fiber: 2g | Sugar: 6g | Vitamin A: 688IU | Vitamin C: 59mg | Calcium: 30mg | Iron: 1mg