I’m never one to replace glutenous recipe ingredients with gluten-free alternatives. I love my gluten, you guys, and I’ll never sub a bun for a lettuce wrap, or swap pizza crust for the cauliflower alternative.
I get my love from gluten from my mama — the two of us always joke that we are food soul-mates — which is precisely the reason I was shocked to find this g-free tabbouleh dish in her kitchen one day. She had swapped classic bulgur for cauliflower rice, and I would have felt personally betrayed by the move if I wasn’t silenced by my first bite. Yum. It was light, flavorful, crunchy and satisfying. One bowl in I found myself asking, “Bulgur, who?”
There’s nothing I despise more than making cauliflower rice from scratch. My food processor isn’t great and it makes the process really not fun. So when I discovered that Whole Foods sells frozen bags of organic riced cauliflower for $1.99, I nearly did a backflip. A few minutes in a non-stick pan, and I’ve got the base for this tasty recipe.
Just the smell of the fresh parsley and cilantro in this recipe takes me back to my grandmother’s kitchen in Israel. Combine those incredibly refreshing ingredients with a flavorful, lemony dressing, and you’ve got an irresistible lunch or side dish. Keep reading for the super healthy, and very easy recipe below!
- 1 head cauliflower or 1 bag frozen cauliflower rice
- 3 medium cucumbers, diced
- 2 celery stalks, diced
- 2 stalks green onion, sliced using both the white and green parts
- 1/2 cup dried cranberries
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 4 tablespoons sliced almond
- 2 tablespoons sesame seeds
- lemon and mustard seed vinaigrette (below)
- If using fresh cauliflower: bring salted water to a boil, and boil the cauliflower exactly 2 minutes. Strain cauliflower until dry, then pulse in food processor until sized to a small grain of bulgar.
- If using frozen cauliflower rice, follow package ingredients to prepare. This typically involves simply defrosting the cauliflower in a large non-stick pan until cooked through.
- Combine all ingredients in a large bowl except the sesame seeds and dressing. Toss to combine.
- Before serving, top with dressing, and toss to coat evenly. Then sprinkle with sesame seeds for a beautiful presentation.
Lemon and Mustard Seed Vinaigrette
- 1/4 cup olive oil
- zest from 1/2 lemon
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon honey
- salt and pepper
- In a medium-sized bowl, whisk all ingredients together.