Cauliflower tabbouleh salad is a twist on traditional tabbouleh, it’s made with cauliflower rice in place the of bulgur. It’s a low-carb side-dish that tastes great with just about everything!
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Tabbouleh salad made with cauliflower rice is a refreshing summer salad that’s filled with fresh produce, if i doesn’t say summer is here, I don’t know what does!
This salad comes together quickly with only a few simple and fresh ingredients. The most time-consuming part is turning the cauliflower into rice, or you can take the easy way out and buy frozen pre-riced cauliflower.
If you choose to make your own cauli rice, you will need to break the cauliflower into chunks and place them in a food processor and process until it resembles the the texture of rice.
Be sure to make this salad ahead of time so that all of the flavors blend together. I like to make up a big bowl of this on the weekend and eat a few days during the week for lunch.
- fresh parsley
- fresh mint
- green onions
- fresh lemon juice
- olive oil
- fresh garlic
Recipe Steps for Cauliflower Tabbouleh
Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.
- Rice the cauliflower or heat the frozen cauliflower rice
- Place the riced cauliflower into a bowl
- Chop the tomatoes, onions and herbs
- Add the vegetables and herbs to the cauliflower in the bowl
- Mix up the dressing
- Pour the dressing over the salad ingredients and mix well
- Refrigerate for at least an hour
Total Estimated Time to Make this Recipe: 20 to 30 minutes
Tips and Variations for Cauliflower Rice Tabbouleh
- If you use frozen cauliflower rice, heat the rice up in a saute pan with a teaspoon of olive oil before adding it to the bowl
- If you don’t have a food processor to rice the cauliflower, a box grater works well too
- Add in any of the following to the salad: 1/4 cup chopped cucumbers, 1/4 cup cooked chickpeas, 1/4 cup sliced Kalamta olives, 1/4 cup feta cheese crumbles
- Store unused salad in your refrigerator for up to three days
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Click on serving size to scale this recipe
- 1 small head cauliflower – or 2 1/2 cup cauliflower rice
- 3 to 4 sliced green onions
- 2 diced tomatoes
- 2 cups parsley chopped
- 3/4 cup mint chopped
- 1/4 cup [olive oil]
- 1/4 cup fresh squeezed lemon juice
- 2 cloves crushed garlic
- break the cauliflower into pieces and place in a food processor – process until cauliflower looks like rice -you may need to do this in batches for an even texture.
- place the cauliflower rice into a bowl
- add the onions, tomatoes, and parsley; gently stir
- whisk the dressing together – pour into the bowl with salad ingredients and mix well.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used