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Cauliflower Tabbouleh

Rated as 4.5 out of 5 Stars

"Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly."
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25 m servings 128
Original recipe yields 4 servings


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  1. Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
  2. Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.


  • Cook's Note:
  • You can use a 12-ounce package of frozen cauliflower rice (defrosted) in place of grating it yourself.

Nutrition Facts

Per Serving: 128 calories; 7.1 15.1 4.9 0 108 Full nutrition

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Read all reviews 2
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Loved this! I knew 1/3 cup of mint was too much for our liking so I scaled that in half. Next time I will scale back on the parsley too. This was so fresh and healthy tasting and it is one I hig...

I left out the mint, added some diced cucumber and some Cumin.