Tabbouleh is a Middle Eastern salad that is usually made with bulgur wheat. Bulgur is a whole grain so it's actually one of the most health-promoting types of carbohydrate, with vitamins and minerals and fiber due to not being heavily processed. But if you are going for a low-carb meal, or you can't eat wheat, then cauliflower rice makes a wonderful substitute.
This salad is one of the easiest things I have ever made. It requires a bit of chopping, but zero cooking. Note that you can use either mint or parsley or both—it's meant to make use of the fresh herbs you have on hand. I also recommend using frozen cauliflower rice instead of chopping and shredding it yourself—so much faster and so much less messy. Just be sure to thaw it in the fridge for a few days before using it so it's not frozen in your salad!
With fresh herbs, high-quality cheese, and fresh-squeezed lemon juice, this salad is a fantastic way to reduce your carb intake without sacrificing flavor. Cauliflower rice sometimes does have a flavor to it, but I found that the strong flavors of lemon and cheese mostly masked the cauliflower flavor in this dish. It was fresh and delightful, and it's likely to become a summertime staple for us.
CAULIFLOWER RICE TABBOULEH
4 cups cauliflower rice (I use thawed from frozen)
1 bunch parsley or fresh mint (or some of both), chopped
1 cucumber, chopped
4 small or 2 large tomatoes, chopped
1 cup crumbled feta
4 tsp olive oil
Juice of 1 lemon
Combine first five ingredients in a big bowl and stir to mix. Pour olive oil and lemon juice over the salad, then stir more to distribute the flavors. Divide into four servings.
Container counts per serving: 2 green, 1 blue, 1 tsp