Cauliflower Tabbouleh

Low carb and grain-free cauliflower tabbouleh. It’s fresh, flavorful and perfect for picnics and parties.

Low carb and gluten-free cauliflower tabbouleh. It's fresh, flavorful and perfect for picnics and parties.

SEE HOW EASY IT IS TO MAKE THIS CAULIFLOWER TABBOULEH:

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.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

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.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

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 this easy baked falafel

Low carb and gluten-free cauliflower tabbouleh. It's fresh, flavorful and perfect for picnics and parties.

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. 🙂

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Cauliflower Tabbouleh


Description

Low carb and grain-free cauliflower tabbouleh. It’s fresh, flavorful and perfect for picnics and parties.


Ingredients

  • 1 medium-large head of cauliflower
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • ½ 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)
  • 1/21 teaspoon fine sea salt
  • ¼ teaspoon black pepper

Instructions

  1. Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor (affiliate link).
  2. Place the cauliflower in food processor (affiliate link) 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.
  3. Add parsley, mint, green onion and garlic into food processor (affiliate link) to chop more finely, if desired.
  4. 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.
  5. Serve chilled or at room temperature. Store covered in the fridge for up to one week.
  • Category: Salad
  • Method: No Cook
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 152
  • Sugar: 3g
  • Fat: 11g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 3g

Keywords: cauliflower tabbouleh

 

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    23 comments
  1. I can’t wait to try this! Would pre-made riced cauliflower work the same? Yes..seeing if I could save time and cut out the middle man…ha ha.

  2. 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

    • 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.

  3. 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?

  4. 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!

  5. 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!

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