Cauliflower Tabbouleh with Raisins & Pistachios

We trade bulgur for riced cauliflower to cut the heft of this traditional Middle Eastern salad, while maintaining the classic flavors you love – cucumber, tomato, parsley, mint and lemon!
cauliflower-tabbouleh_feature

Photo: Cara Lyons

By Cara Lyons

Serves: 8
Hands-on time: 25 minutes
Total time: 2 hours, 25 minutes

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-sized 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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