Herby Hemp & Cauliflower Rice Tabbouleh
  • 1 cucumber, unpeeled, diced into ½-inch pieces
  • 1large shallot, minced
  • 1cup diced tomatoes
  • cup shelled, unsalted pistachiosoptional
  • ¾cup raw, shelled hemp seeds
  • bunches fresh parsley, chopped
  • cup chopped, fresh mint
  • ½large head of cauliflower, cored and roughly chopped
  • Juiceof 2 lemons
  • ½teaspoon ground allspice
  • teaspoons sea salt
  • Pinchof ground black pepper
  • cup cold-pressed olive oil
  1. In a large bowl, combine cucumber, shallot, tomatoes, pistachios, hemp seeds, parsley and mint.
  2. Make cauliflower rice: When chopping the cauliflower, cut the florets and some of the stems into evenly sized pieces. Place cauliflower in food processor, and pulse until it resembles rice grains or bulgur wheat. Once chopped, stir cauliflower in tabbouleh mixture.
  3. Make dressing: In a small bowl, whisk together lemon juice, allspice, salt and pepper. Slowly add oil in a thin, steady stream, whisking continuously until emulsified. Pour dressing over tabbouleh and toss to coat; serve immediately.
Recipe Notes
Nutrition Facts
Herby Hemp & Cauliflower Rice Tabbouleh
Amount Per Serving
Calories 1223 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Sodium 455mg 19%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 2g
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 CUP): 223 cal, 17g fat (10g mono, 5g poly, 2g sat), 0mg chol, 455mg sodium, 11g carb (3g fiber, 2g sugars), 10g protein