WW Recipe of the Day: Creamy Low Carb Cauliflower Tabbouleh
Whenever I go to a mid-eastern cafe, the first thing I look for is tabouleh. I think it's my memories of spending time in the mid east and eating it almost every day.
It was only recently that I had to rethink my recipe when a friend who is gluten-free was coming for lunch. I've come to love cauliflower rice so why not tabbouleh?
I tried it and now have made it several times. I may never go back!
This easy to make salad which can be made ahead and kept for several days is made up of just 3 principal ingredients, comes together in a few minutes and is perfect for a light summer lunch.
How Many Calories and WW Points in this Low Carb Tabbouleh?
According to my calculations, each serving has 67 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
How to Make Creamy Cauliflower Tabbouleh
Step 1: Gather and prepare all ingredients.
Step 2: Place the cauliflower in a food processor and pulse until the florets break into small pea-sized pieces.
Step 3: Place riced cauliflower in an Instant Pot and cook for 2 minutes. Let the pot naturally release for 5 minutes, then remove the cauliflower which will be crisp tender.
Step 4: Place cooked cauliflower in a medium-sized mixing bowl and stir in the cucumber, tomato and mint. Mix well.
Step 5: Stir in the olive oil, lemon zest, juice and optional red pepper flakes. Season to taste with salt and pepper.
Step 6: Let the salad sit for a few minutes before serving.
Step 7: If desired, serve with additional mint leaves for an edible garnish on top.
Recipe Notes, Additions and Substitutions
Like tomato seeds that we now know are healthy, I avoid seeding the cucumbers. If you really want to avoid the cucumber seeds, then use smaller Persian cucumbers or English cucumbers which have very few seeds, if any.
Additions of chopped green onions, mediterranean olives, parsley and garlic can add to the flavor of the dish and still keep it in the traditional tabbouleh theme.
Greek olive oil has a stronger flavor than the French and Italian varieties and my favorite for this subtle salad. It gives the veggies a real punch.
What Should I Serve with Cauliflower Tabbouleh?
Ways to Use Leftovers
Leftovers will keep for at least 3 days covered in the fridge. The tabbouleh can be served again as is or as part of a larger salad, sprinkled on top or mixed through greens and other veggies.
I tried it with a salad dressed with lite ranch dressing and it was particularly good, especially with the hint of mint from the salad.
If you've made this Low-Fat Gluten-Free Cauliflower Tabbouleh, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Creamy Cauliflower Tabbouleh
- 2 cups cauliflower florets
- ½ medium cucumber, peeled and chopped
- 1 cup cherry tomatoes, quartered
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon olive oil
- Zest and juice of 1 small lemon
- Pinch of hot pepper flakes (optional)
- Salt and pepper, to taste
- Additional mint leaves for garnish, if desired
- Place the cauliflower in a food processor and pulse until the flowerets break into pea-sized pieces.
- Place riced caulifower in an Instant Pot and cook for 2 minutes. Let pot naturally release for 5 minutes, then remove cauliflower which will be crisp tender.
- Place cooked cauliflower in a medium sized mixing bowl. Add the cucumber, tomato and mint and stir to mix well.
- Stir in the olive oil, lemon zest and juice and optional red pepper flakes. Season to taste with salt and pepper.
- Let sit for a few minutes before serving. Serve with additional mint leaves for an edible garnish on top.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Easy Cauliflower Tabbouleh, you might also like
- Tabbouleh Soup
- Southwestern Stop Light Quinoa Salad
- Simple Chopped Greek Salad
- Lightened Up Orzo Salad
- WW Chickpea & Feta Salad
- WW Layered Mediterranean Salad
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