If you know me, you know I’m always finding a new way to love cauliflower. I find that the options are just endless in what you can do with it. One of my favorite spring concepts I developed last year is this fab Cauliflower Tabouli Rice! Tabouli itself if comprised of a lot of herbs, cucumbers, tomatoes, and bulgur wheat.
While bulgur wheat isn’t our enemy, I love to remove the carbs where I can and replace it with cauliflower as it makes for a more impactful dish in terms of nutrients and how filling it is. Tabouli may not be on the filing side, but if you switch it up with cauliflower, you can make a full meal out of it due to the fiber content in the cauliflower.
Needless to say, it’s veggie packed, colorful, light but filling, and the perfect base to pair with whatever protein you like.
What’s fab about this recipe is, everything! It’s quick, easy, affordable, nutrient dense, gluten free, low carb, vibrant, perf for spring, filling with the fiber packed cauliflower, can easily be made in bulk, the perf base to pair with a protein, and non vegan approved!
If you’re looking for a quick spring side dish, to mitigate carbs in your diet, or simply love a fresh modern spin on classic dishes, you have to try my recipe for Cauliflower Tabouli Salad!