Cauliflower Tabbouleh Recipe!

This cauliflower tabbouleh recipe is a vegetable packed twist on traditional tabbouleh salad. It’s great if you’re looking for a lower carb or lower calorie option!

I tried a cauliflower tabbouleh from Whole Foods and it was so good that I just had to try making my own! All you need is a head of cauliflower, onion, tomato, parsley, mint, and a handful of pantry staples. It’s not hard at all!

To make this recipe even easier, you can use pre-made cauliflower rice. It’s often sold in the produce section near the pre-packaged vegetables.

Cauliflower Tabbouleh Recipe

• Author: Liz Thomson
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 4 1x
• Category: Salad

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Ingredients

• Cauliflower Tabbouleh
• 1 head cauliflower
• 1/2 sweet onion
• 1 cup sliced grape tomatoes
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1/4 cup chopped mint
• 1/2 cup chopped parsley
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Start by chopping up the cauliflower, and dice the onion.
2. Dump them both into a food processor and pulse until very fine.
3. The finer you can get the cauliflower, the closer it will taste to bulgur.
4. Add in the sliced tomatoes, lemon juice and olive oil. Toss to coat.
5. Add in your mint, parsley, salt and pepper.

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I’m sorry I didn’t take a prettier picture. I kept meaning to get out my “real” camera, but then I’d get so distracted by eating…

It makes 5 large servings (about 1 1/2 cups). Each serving has  ~100 calories, 5g fiber, and 4g protein! (And only 2 WWP+)

For the full nutritional info, click here!

I seriously can’t wait to make this again. I made it on Sunday and packed it as part of my lunch on Monday, Tuesday, and Wednesday.

What’s your favorite way to use cauliflower?