This week it is all about cauliflower! If you missed yesterday’s cauliflower grilled cheese recipe for National Grilled Cheese day, HERE is the recipe. Today’s recipe is a healthy way to start off our week, a cauliflower rice tabouleh. This recipe is loaded with veggies, is a refreshing recipe, and has vibrant colors. A perfect combination to start the week! Follow the recipe below.
1 Cup Cauliflower Rice (instructions below)
Juice of 1 Lemon
1 TSP Lemon Zest
1 TBSP Olive Oil
1/2 cup onion, diced
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, cut in half
2 TBSP Minced Parsley
Salt and Pepper to taste
For cauliflower rice:
Cut cauliflower into florets
Place florets in food processor and pulse until the consistency of fine crumble
For dressing:
Add lemon zest, lemon juice, EVOO, and salt and pepper to a bowl and whisk together
Combine all ingredients in a large bowl, pour dressing, and stir until mixed thoroughly
Refrigerate for at least 30 minutes, or until ready to serve

- 1 Cup Cauliflower Rice (instructions below)
- Juice of 1 Lemon
- 1 TSP Lemon Zest
- 1 TBSP Olive Oil
- 1/2 cup onion, diced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, cut in half
- 2 TBSP Minced Parsley
- Salt and Pepper to taste
- Cut cauliflower into florets
- Place florets in food processor and pulse until the consistency of fine crumble
- Add lemon zest, lemon juice, EVOO, and salt and pepper to a bowl and whisk together
- Combine all ingredients in a large bowl, pour dressing, and stir until mixed thoroughly
- Refrigerate for at least 30 minutes, or until ready to serve
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