Roasted cauliflower tabbouleh (gluten-free)

Glueten-free tabbbouleh? Yes, of course! I will show you how to make delicious tabbouleh with roasted cauliflower instead of wheat bulgur! The easy step-by-step recipe will take you from start to finish so you can enjoy this famous Middle Eastern salad without any worries in 30 minutes.

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝

Sometimes I feel sad that I can't have gluten in my diet! You see there are so many things I just love, that contain gluten. For example, I love Middle Eastern tabbouleh, but as you have guessed if you are gluten intolerant, you can't have it. Because traditional tabbouleh includes bulgur wheat grains.

So, when I find something that is as close to the real deal as this roasted cauliflower tabbouleh, from Donna Hay Fresh and Light magazine I just hold on to it.

Cauliflower tabbouleh

Jump to:

• Cauliflower tabbouleh
• Reasons to love this recipe
• Ingredients for cauliflower tabbouleh recipe
• How to make cauliflower tabbouleh:
• More easy and delicious salad recipes
• Recipe
• Cumin roasted cauliflower tabbouleh

Reasons to love this recipe

• Nutritious: This recipe is packed with vitamins, minerals, and fiber. 
• Super easy lunch. This salad is a great meal prep option. Make a big batch on a Sunday, refrigerate it in a sealed container, and enjoy a healthy meal any time you need one.
• Easy recipe: Like all my recipes, this one is incredibly easy to make and doesn't require a long shopping list. 30 minutes is all you need!
• Gluten-free: This recipe is a gluten-free version of traditional tabbouleh salad. Instead of the bulgur wheat, we use cauliflower rice which makes it perfect for those of us who are following a gluten-free diet. 
• Keto. This low carb tabbouleh recipe is also a great option for anyone following a keto diet.
• Delicious: The smokiness of the roasted cumin cauliflower, the acidity of the lemon, and the sweetness of dried cranberries play with your taste buds and create an unforgettable taste. Once you have tried it, you will make it again and again.

Ingredients for cauliflower tabbouleh recipe

This simple salad requires only a few ingredients:

• A large fresh head of cauliflower.
• Cooked chickpeas. I use organic, BPA-free tinned variety.
• Roasted almonds.
• Dried cranberries.
• Fresh mint leaves.
• Extra virgin olive oil.
• Spices, salt and black pepper.

Ingredients for tabbouleh dressing:

• Fresh lemon juice.
• Extra virgin olive oil.
• Dijon mustard.

See the full list of ingredients in the recipe card below👇

How to make cauliflower tabbouleh:

As I mentioned before the classic tabbouleh recipe requires bulgur wheat. We will use roasted cauliflower rice instead. Here is how to make it:

How to make cauliflower rice

Start by preheating the oven to 200'C (400'F) and prepare two baking trays by lining them with some parchment paper or silicon baking mats like these ones. Now let's make the cauliflower rice. There are two options:

In a food processor:

1. Prepare the Cauliflower: Remove the leaves and stem from the cauliflower, and break it into florets.
2. Cut into Smaller Pieces: Break down the florets into smaller pieces to fit in the food processor chute.
3. Process in Batches: Place a batch of cauliflower florets in the food processor and pulse in short bursts until the cauliflower is finely chopped and resembles rice grains. Be careful not to over-process, as it can turn into mush.
4. Transfer and Repeat: Empty the processed cauliflower rice into a bowl and repeat the process with the remaining batches until all the cauliflower is rice-sized.

With a box grater

1. Prepare the Cauliflower: Remove the stem and leaves from the cauliflower and cut it into large florets.
2. Choose the Grater Side: Most box graters have a side specifically designed for grating vegetables. Choose the one with larger holes to achieve a rice-like texture.
3. Grate the Cauliflower: Hold the floret firmly and grate it against the side of the box grater with the larger holes. Be cautious with your fingers.
4. Repeat: Continue grating the remaining florets in batches until you have the desired amount of cauliflower rice. 

TIP 💡 Do not throw away the cauliflower stem and the rest of the cauliflower that is too small to grate. You can use them to make my creamy cauliflower soup.

• Transfer raw cauliflower rice into a large mixing bowl, and add olive oil, salt, cumin, and black pepper. Mix well. Spread the grated cauliflower on two prepared trays.
• Bake for 20 minutes, stirring halfway. It may take a little shorter or a little longer depending on your oven. Your rice should be slightly roasted, but not burnt.

Make the olive oil dressing

• To make the dressing, simply combine all the ingredients in a small bowl. I love using a small jar so you can shake it to properly combine all the ingredients.

Bring it all together

While cauliflower rice is roasting:

• If you have raw almonds, roast them now in a frying pan on low heat, mixing frequently. Be careful not to burn them. Chop.
• Wash and cut mint leaves.
• Drain and rinse chickpeas.

• Once cauliflower rice is done, add all the ingredients into a large bowl and toss to combine.
• Add the olive oil dressing, reserving ¼ of the dressing for later. When ready to serve, sprinkle with some fresh mint leaves and drizzle with the reserved dressing. Enjoy!

Variations:

In my opinion, this cauliflower rice tabbouleh salad is perfect as it is but if you would like to experiment with the recipe here are a couple of ideas to try:

• Feta: Enhance the flavors with crumbled feta cheese for a creamy and tangy twist.
• Classic: Follow the traditional route by adding cherry tomatoes and cucumbers, providing a refreshing crunch to the dish.
• Spicy Kick: Add diced red peppers to infuse a hint of spiciness, elevating the taste profile.
• Quinoa Swap: Don't like cauliflower, replace it with cooked quinoa to make quinoa tabbouleh.

How to store 

If you have prepared tabbouleh in advance or simply have some leftovers, it will make a delicious lunch the next day. 

• Place the tabbouleh in an airtight container and store it in the refrigerator.
• Tabbouleh is best enjoyed within 2-3 days of making it, as the vegetables can lose their freshness over time.
• Before eating, give the tabbouleh a gentle toss to ensure the flavors are well distributed.

❄️ I do not recommend freezing cauliflower tabouli as it will become moist and mushy. It is best to enjoy it when it is fresh.

More easy and delicious salad recipes

Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩‍🍳

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