Tabbouleh with cauliflower "rice"

By • January 30, 2015 0 Comments

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Author Notes: Sun dried tomatoes and roasted red peppers can be made and store in the fridge for 3-4 weeks.
Can be used on pasta, sandwiches in salad dressing, on crostini.


Serves 6-8

Sun dried tomatoes and roasted red peppers

  • 1 cup sun dried tomatoes, dry packed, small dice
  • 1 cup roasted red peppers, small dice
  • 2 cloves garlic minced
  • 1/2 cup extra virgin olive oil


  • 1 smaller head of cauliflower, make cauliflower rice (using a food processor or box grater)you will have 4-5 cups "rice"
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil ( you will have some oil in sun dried tomatoes and roasted red peppers)
  • salt (be careful sun dry tomato is salty
  • black pepper
  • 1 cup chopped flat-leaf parsley
  • 3 minced scallions, white and green parts
  • 1/3 cup chopped fresh mint leaves
  • 1 cucumber, peeled, seeded, and medium-diced
  • 1 cup sun dry tomatoes and red pepper mix
  1. Put everything in mixing bowl and toss, let sit on room temperature for 1 hour.
  2. If you are preparing for next day mix lemon, oil, salt and pepper in small bowl and add next day .

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