Low carb and grain-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.

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

Ingredients in Cauliflower Tabbouleh

  • fresh vegetables – cauliflower, green onions, cherry or grape tomatoes, cucumber and garlic.
  • fresh herbs – flat-leaf parsley and mint.
  • kalamata olives
  • dressing – lemon juice, apple cider vinegar, olive oil, freshly grated turmeric, sea salt and black pepper.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

Tips for Making and Storing Tabbouleh

First things first, don’t cook the cauliflower! We want fresh, raw cauliflower. I like to chop everything in a food processor to make sure all of the ingredients are finely chopped. If you don’t have a food processor, make sure you’re chopping everything the same size.

While this is best served immediately after making, you can store in the fridge in an airtight container for up to a week. I would not freeze this dish as it’s all fresh ingredients and the consistency will change when you freeze and thaw.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

How Do You Eat Tabbouleh?

This is actually a super versatile dish! Traditionally, it is served with hummus, pita and falafel. I also love adding chickpeas or black beans and eating on it’s own for a light meal. I’ve also served it as more of a finger food with pita chips at a get-together and it was a hit!

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

Here Are More Mediterranean Salad Recipes to Try:

If you make this cauliflower tabbouleh, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Cauliflower Tabbouleh

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6


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


  • 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


  1. Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor.
  2. 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.
  3. Add parsley, mint, green onion and garlic into food processor 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


  • Serving Size: 1/6 of recipe
  • Calories: 199
  • Sugar: 4g
  • Sodium: 751mg
  • Fat: 17g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cauliflower tabbouleh


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  1. I love cauliflower and all the ways it can be used instead of grains.
    This was one recipe I was dying to try it is absolutely delicious. Did not add cucumbers ad I had none.

  2. Made this for a barbie and it went down a treat, many thinking it was cos cos. I dont like olives so added cranberrys instead

    • Hey Christine, I am so happy to hear that you enjoyed this recipe! I’m sure it was delicious with the added cranberries. Thank you so much for taking the time to leave a comment and star rating. It means the world to me!

  3. 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.

  4. 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.

  5. 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?

  6. 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!

  7. 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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