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Posted on August 14, 2012

Cauliflower Tabbouleh with Raisins & Pistachios

We trade bulgur for riced cauliflower to cut the heft of this traditional Middle Eastern salad, while maintaining the iconic flavors you love - cucumber, tomato, parsley, mint, lemon!
By Cara Lyons | Photo: Cara Lyons
Serves: 8
Hands-on time: 25 minutes
Total time: 2 hours, 25 minutes
CATEGORY:
Gluten Free, Vegetarian

INGREDIENTS:

  • 1 head cauliflower, florets only 
  • 2 cups diced English cucumber 
  • 2 cups chopped fresh parsley 
  • 1 1/2 cups diced Roma tomato 
  • 1 cup thinly sliced scallions, white and light green parts only
  • 1/2 cup chopped fresh mint 
  • 2 tsp lemon zest
  • 1/3 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 2 tsp ground cumin
  • 1 1/2 tsp Za’atar (TIP: Look for this traditional Middle Eastern and Mediterranean spice blend in the ethnic aisle of your grocery store or specialty spice markets.)
  • 1/4 tsp ground allspice
  • 1/2 cup sultana raisins 
  • 1/4 cup toasted unsalted pistachios, chopped 

INSTRUCTIONS:

  1. In a food processor, pulse cauliflower into rice-size pieces. Transfer to a large bowl and fold in cucumber, parsley, tomato, scallions and mint.
  2. Prepare dressing: In a small bowl, whisk lemon zest and juice, oil, salt, pepper, cumin, Za’atar and allspice. 
  3. Pour dressing over top of cauliflower mixture and toss to coat. Fold in raisins and pistachios. Cover and refrigerate for at least 2 hours before serving. Salad will keep for up to 2 days in the refrigerator.

Nutrients per 1 1/2 cup serving: Calories: 167, Total Fat: 11 g, Sat. Fat:  1.5 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 1.5 g, Carbs: 17 g, Fiber: 4.5 g, Sugars: 9 g, Protein 4 g, Sodium: 151 mg, Cholesterol: 0 mg

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