Low Carb Creamy Cauliflower Tabbouleh

WW Recipe of the Day: Creamy Low Carb Cauliflower Tabbouleh
(67 calories | 2 2 2 myWW *SmartPoints value per serving)

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!

Cauliflower tabbouleh salad on lettuce leaves with fresh mint.

Cauliflower tabbouleh salad with fresh mint

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)

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

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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.

Food processor with riced cauliflower near head of fresh cauliflower.

Making cauliflower rice from fresh cauliflower

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.

Cauliflower rice mixed with chopped cucumber and tomatoes in mixing bowl.

Stirring together the cauliflower, cucumber, tomato and mint.

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.

Riced cauliflower tabbouleh salad over lettuce on white plate.

Easy Cauliflower Tabbouleh Salad

Recipe Notes, Additions & Substitutions

I used my favorite and trusted Instant Pot for quickly cooking the cauliflower. It’s also fine to use a regular steamer or cook the cauliflower in a microwave until just tender.

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?

Served on crispy lettuce this can be a main vegetarian course or as a side dish it works well with grilled chicken or fish. Serve a dish of fresh fruit salad as a finale sweet touch to the meal.

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.

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Print

Creamy Cauliflower Tabbouleh

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Served on crispy lettuce this cauliflower tabbouleh can be a main vegetarian course or as a side dish it works that works well with grilled chicken or fish. 
Course Main Course, Vegetable / Side Dish
Cuisine American
Keyword gluten-free tabbouleh, low fat tabbouleh, tabbouleh with cauliflower
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 67kcal

Ingredients

  • 2 cups cauliflower florets
  • 1/2 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

Instructions

  • 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.

Notes

I used my favorite and trusted Instant Pot for quickly cooking the cauliflower. It’s also fine to use a regular steamer or cook the cauliflower in a microwave until just tender.

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.

Serving size: 1-1/2 cups

2 *SmartPoints (Green plan)

2 *SmartPoints (Blue plan)

2 *SmartPoints (Purple plan)

2 *PointsPlus (Old plan)

Nutrition

Serving: 1-1/2 cups | Calories: 67kcal | Carbohydrates: 11.1g | Protein: 4.6g | Fat: 0.8g | Fiber: 2.5g

*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.

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Hallie HarronOriginally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.

In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.

Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.

More articles and recipes by Hallie Harron

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The post Low Carb Creamy Cauliflower Tabbouleh appeared first on Simple Nourished Living.

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