Cauliflower Tabbouleh

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.

Ingredients in Cauliflower Tabbouleh

This recipe uses cauliflower rice to replace the bulgur! Here’s what you need:

• 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.

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.

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!

Here Are More Mediterranean Salad Recipes to Try:

• Mediterranean Farro Salad
• Israeli Salad
• Mediterranean Orzo Salad
• Mediterranean Salmon Salmon
• Mediterranean Lentil Salad

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. 

Cauliflower Tabbouleh

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★★★★★

4.7 from 3 reviews

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

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Description

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

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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)
• 1/2–1 teaspoon fine sea salt
• ¼ teaspoon black pepper

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Instructions

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.

Equipment

food processor

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• Category: Salad
• Method: No Cook
• Cuisine: Middle Eastern

Nutrition

• 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