Featuring cauliflower rice instead of bulgur wheat, this tabbouleh recipe is a fun twist on this popular Middle Eastern salad. It’s gluten-free, grain-free, low-carb, and loaded with nutrients! It’s the perfect dish when you’re serving hummus and falafel, but can also act as the base for your favorite protein, too.
Ingredients You’ll Need
Just like traditional tabbouleh, you’ll need flat-leaf parsley, mint, tomatoes, garlic, cucumber, and green onions. Tossed with a simple combination of olive oil and lemon juice, this cauliflower tabbouleh salad is perfect for a summer meal. If you have other veggies on hand, you could easily swap red onion for green ones, or use grape tomatoes for a slightly sweeter flavor. It’s easy to taste and customize as you go! The traditional salad typically uses a higher ratio of parsley, so feel free to add even more if you love it. This recipe is dairy-free and vegan as written, but you can also add any extras you love, like a sprinkle of feta cheese on top.
How to Make Cauliflower Tabbouleh
To prepare the cauliflower rice, add the chopped cauliflower florets to a 12-cup food processor fitted with an S blade. Secure the lid and pulse the machine several times, until the cauliflower has a crumbly texture. In a large bowl, combine the olive oil, fresh lemon juice (and the lemon zest, if you like), garlic, salt, and black pepper. Add in the pulsed cauliflower, chopped cucumber, tomatoes, green onion, parsley, and minced mint leaves. Stir well so everything is well coated, then adjust the seasoning to taste. You can serve this salad right away or let it marinate in the fridge before serving. It can be stored in an airtight container in the refrigerator for up to 4 days. Looking for more cauliflower recipes? Try my famous Cauliflower Pizza, dairy-free Cauliflower Soup, or Buffalo Cauliflower Wings for more delicious ideas. If you try this Cauliflower tabbouleh recipe, please leave a comment and star rating below letting me know how you like it.
