Low carb and gluten-free cauliflower tabbouleh. It’s fresh, flavorful and perfect for picnics and parties.
I’ve made traditional tabbouleh with bulgur wheat before. I’ve also made a quinoa tabbouleh that’s quite delicious, but I think the cauliflower version is my absolute favorite. It’s light, flavorful and packed with fresh veggies — perfect for serving during the spring and summer months.
You can eat it on it’s own for a light meal. Although, I’d probably add some chickpeas or black beans for a little more sustenance if I was going to do that. If you want to go the more traditional route you can serve it with pita, hummus and falafel. Yum.
Oh man, that reminds me that it’s been way too long since I’ve had falafel. That needs to be remedied soon — perhaps with these falafel tacos…
I brought this dish to a little get-together last weekend and everyone really liked it. So yeah, it’s party tested as well! Just bring along some pita bread or pita chips for dipping if it’s more of a finger food event. 🙂
Cauliflower Tabbouleh
Ingredients
- 1 medium-large head of cauliflower
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1/2 cup packed fresh mint leaves, chopped
- 3 green onions, thinly sliced
- 1 cup cherry or grape tomatoes, quartered or halved (depending on size)
- 1 cup cucumber, peeled and chopped
- 1/2 cup kalamata olives, pitted and chopped
- 3 small cloves of garlic, minced
- 1/4 cup fresh lemon juice
- 1 teaspoon apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fresh grated turmeric (or 1/2 teaspoon ground turmeric)
- 1/2-1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor.
- Place the cauliflower in food processor and pulse until the cauliflower pieces turn into "cauliflower rice." You may have to do this in batches, depending on how large your processor is. Remove cauliflower rice from the processor and place in a large bowl
- Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
- Add parsley, mint, green onion and garlic into the bowl with the cauliflower rice. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
- Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Gorgeous!!!! I got my Dad hooked on cauliflower tabbouleh when he started watching his weight and now every time I’m over there he asks me to make it. He claims the food processor overwhelms him when I challenge him to make it himself lol.
Also I hear ya on the food photography. Literally blows my mind at how much my photography has progressed. I look at pictures from a year ago and I can’t even fathom how I took them but hey, it’s all a part of the journey!
What a great idea! I never even thought of using cauliflower in tabbouleh. I definitely have to try this 🙂
I’ve never even had tabbouleh, I think I might be missing out!
Cauliflower is such a good substitute!
Isn’t it? I’m loving it lately.
Wow, what will cauliflower do next?! So impressed by all the cool ways to use this amazing vegetable.
This tabbouleh looks amazing. Nice upgrade. Can’t wait to try it 🙂
I know, right? I love cauliflower.
Wow what a creative recipe. I love raw cauliflower – I will definitely be giving this a try
Thanks Nikki. Let me know what you think if you do end up trying it.
I’m slowly starting to like cauliflower. Disguising it is definitely the way to go. And, I love finding other substitutes like this that I’d never come up with on my own!
Hope you had a great easter!
I have tried putting cauliflower in my Vitamix raw to make pizza crust and it has a terrible taste. Do you need to steam it first?
I don’t steam it first. If you’re not a fan of raw cauliflower, you might not like this recipe. Did the pizza turn out?
It was very thin and fell apart. I’m not sure what I did wrong:(
hmm.. were you using my recipe or a different recipe?
I used the recipe on your site. I’d like to try again and see what happens.
Oh boo! I’m sorry it didn’t turn out. Maybe it would work better if you used a food processor instead of your Vitamix? I feel like sometimes the Vitamix pulverizing things too much. I’ve also seen where people suggest wrapping the cauliflower in a cloth to squeeze out as much water as possible before constructing the crust. That might help too.
Wow I HAVE to try this, I’m obsessed with cous cous and quinoa at the moment so will have to add this one into my obsession, looks delish! xx
I just made cauliflower rice and I just love the way it works for everything!
I’d tell you how amazing this is but my mouth’s full. 🙂
So glad you like it!! 🙂
this was really good! will make it again