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Serving bowl of cauliflower tabbouleh with a serving spoon.
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4.32 from 19 votes

Cauliflower Tabbouleh Salad

Low carb and grain-free cauliflower tabbouleh. It's fresh, flavorful and perfect for picnics and parties.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Middle Eastern
Keyword: cauliflower tabbouleh
Servings: 6
Author: Brittany Mullins

Equipment

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

Instructions

  • Prepare cauliflower: Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor.
    Cauliflower florets in a food processor.
  • Process cauliflower: 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.
    Cauliflower rice in a food processor.
  • Add herbs: Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
    Herbs, green onion and garlic in a food processor.
  • Combine ingredients: 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: Serve chilled or at room temperature. Store covered in the fridge for up to one week.

Video

Notes

  • Mix-ins – Feel free to switch up your mix-ins for this tabbouleh… I often do! Sometimes I change up the veggies based on what I have on hand and add extra herbs like fresh dill (so good!). Feel free to get creative and make this your own!
  • Red onion – If you're not a fan of red onion feel free to use yellow onion instead.
  • Feta – Adding feta to this tabbouleh would be a great addition if you don’t need it to be dairy free.
  • Avocado – Want to add a little creaminess and healthy fats to your tabbouleh? Add in some chopped avocado!

Nutrition

Serving: 1/6 of recipe | Calories: 199kcal | Carbohydrates: 8g | Protein: 3g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 751mg | Fiber: 4g | Sugar: 4g