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Cauliflower Tabbouleh Salad

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This fresh and flavorful cauliflower tabbouleh salad uses riced cauliflower instead of bulgur wheat. Using cauliflower rice makes it low-carb and gluten-free!

I absolutely love tabbouleh salad and have made a ton of different variations over the years including traditional tabbouleh with bulgur wheat, quinoa tabbouleh and even a hemp tabbouleh.

That said, I think this cauliflower tabbouleh is my absolute favorite. It’s light, flavorful and packed with fresh veggies – perfect for serving during the spring and summer months.

What is Tabbouleh Salad?

Tabbouleh is a Mediterranean salad that is traditionally made with bulgur wheat, fresh herbs, tomatoes and onion. I switched it up and used cauliflower rice instead of bulgur wheat to keep this dish gluten-free and low-carb and the end result is so, so good!

Ingredients You’ll Need:

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

  • fresh vegetables – cauliflower, green onions, cherry or grape tomatoes, cucumber and garlic.
  • fresh herbs – flat-leaf parsley and mint.
  • kalamata olives – I love the salty flavor olives add to this dish, but you can omit if you’re not a fan of olives!
  • dressing – lemon juice, apple cider vinegar, olive oil, freshly grated turmeric, sea salt and black pepper.

Cauliflower Tabbouleh Notes and Substitutions

  • Mix-ins – Feel free to switch up your mix-ins for this cauliflower 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 cauliflower tabbouleh would be a great addition if you don’t need it to be dairy free. You could also do vegan feta!
  • Avocado – Want to add a little creaminess and healthy fats to your tabbouleh? Add in some chopped avocado!

How Do You Eat Cauliflower Tabbouleh?

This cauliflower tabbouleh 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!

Tips for Making and Storing Cauliflower 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. You can also buy fresh, packed cauliflower rice at the store to keep the prep super easy!

While this salad 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 salad as it contains all fresh ingredients and the consistency will change when you freeze and thaw.

More Mediterranean Salads:

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

More Recipes with Cauliflower Rice:

  • Cauliflower Rice Mujadara
  • Cauliflower Grits with Blackened Shrimp
  • Vegetarian Cauliflower Fried “Rice”
  • Tuna Curry Bowl with Cauliflower Rice

Cauliflower Tabbouleh Salad

4 from 16 votes
Low carb and grain-free cauliflower tabbouleh. It’s fresh, flavorful and perfect for picnics and parties.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 6

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.
  • 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!

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
Author: Brittany Mullins
Course: Salad
Cuisine: Middle Eastern
Keyword: cauliflower tabbouleh

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