All the freshness of classic tabbouleh — abundant parsley, mint, tomatoes, and lemon — with riced cauliflower standing in for semolina. Naturally low-carb, gluten-free, and ready in 20 minutes.
Grate the cauliflower on the large holes of a box grater, or pulse in a food processor until it resembles coarse semolina. Spread on a clean kitchen towel and press firmly to remove excess moisture — this is the key step to avoid a watery tabbouleh.
Halve the cherry tomatoes and place in a colander with a pinch of salt. Let drain for 5 minutes to remove excess juice.
Finely dice the cucumber. Thinly slice the spring onions. Finely chop the parsley and mint.
In a large bowl, whisk together the lemon juice and olive oil. Season generously with salt and pepper.
Add the riced cauliflower, tomatoes, cucumber, parsley, mint, and spring onions. Toss well to coat everything in the dressing.
Taste and adjust seasoning. Refrigerate for at least 15 minutes before serving to let the flavours meld. Serve cold or at room temperature.
Carbs come entirely from non-starchy vegetables. The olive oil and fiber slow glucose absorption considerably, so any rise will be very gradual. Use your usual dosing method agreed with your care team to dose for the total carbs. This dish makes an excellent base: adding grilled chicken, tuna, or chickpeas would increase protein but also slightly raise carbs — log the full meal in your journal to track your personal response.
