Prepare cauliflower: Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your 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.
Add herbs: Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
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.
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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!