Cauliflower Tabbouleh

Freshly made tabbouleh salad in a bowl

Fluffy cauliflower rice resembles couscous or bulgur as much as it does grains of rice. This makes it a surprisingly suitable substitute for bulgur wheat in a classic tabbouleh. Adjust the proportions of vegetables and herbs to suit your tastes.

Cauliflower Rice & Recipes That Entice
  • 2 cups cauliflower rice, cooked and cooled
  • 4 plum tomatoes, seeded and diced
  • 1 cucumber, peeled, seeded and diced
  • 1 packed cup minced parsley
  • ½ packed cup minced mint leaves
  • ½ cup thinly sliced scallions
  • 3 tablespoons fresh-squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • Salt, to taste

Combine all ingredients in large bowl. Toss well. Add salt, if desired. Serves 2.

Pair It

The typical herbaceousness of a Sauvignon Blanc will pair perfectly with the dish’s parsley, mint and scallion additions, while the wine’s fresh and lively character will play well with the acidity of the tomatoes and lemon juice. Viña San Pedro’s 2015 1865 Single Vineyard Sauvignon Blanc ($18, 91 points) from Chile will do the trick nicely, with notes of bell pepper and citrus that fit right in to the experience.

Published on September 29, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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