Cauliflower Tabbouleh


Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.

Prep Time:
25 mins
Total Time:
25 mins
4 servings


  • 1 large head cauliflower, cut into florets

  • ¼ cup lemon juice

  • 2 tablespoons olive oil

  • 1 clove garlic, minced

  • ¾ cup chopped tomatoes

  • cup chopped scallions

  • cup chopped fresh mint

  • cup chopped fresh parsley

  • salt and ground black pepper to taste


  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
7g Fat
15g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 128
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 108mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 5g
Vitamin C 119mg 593%
Calcium 69mg 5%
Iron 2mg 9%
Potassium 793mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love