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Cauliflower Tabbouleh

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Bulgur wheat is replaced by cauliflower crumbles for a grain free version of tabbouleh.
Course dairy free
Keyword easy, fresh, gluten free, raw, salad, side
Prep Time 25 mins
Total Time 25 mins
Servings 8 servings
Calories 133
Author Laurie McNamara


  • 1 cauliflower cut into small florets
  • 3 bunch parsley
  • 1 bunch mint leaves about a cup
  • 3 roma tomatoes seeded and finely diced
  • 1 bunch green onions finely chopped
  • 1 medium english cucumber seeded and finely diced
  • 1 clove garlic
  • 6 tablespoons lemon juice freshly squeezed
  • 6 tablespoons olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste


  • In the bowl of your food processor, fitted with the blade attachment, add the cauliflower florets and process until it resembles rice. Place the cauliflower crumbles into a large bowl.
  • Add the fresh parsley and mint leaves to the bowl, secure the lid and pulse until finely chopped. Add the herbs to the bowl with the cauliflower, along with the chopped tomatoes, green onions and cucumber.
  • Grate in the garlic and pour in the lemon juice and olive oil. Season with kosher salt and fresh ground black pepper to taste.
  • Serve immediately or refrigerate until ready to serve.


Serving: 1cup | Calories: 133kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 36mg | Potassium: 468mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2086IU | Vitamin C: 73mg | Calcium: 58mg | Iron: 2mg