Cauliflower Tabbouleh Recipe | Wine Enthusiast Magazine
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Cauliflower Tabbouleh

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.


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.

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