Cauliflower Tabbouleh salad is a delicious Middle Eastern dish that is light and lemony. It’s the perfect low-carb summer salad made with cauliflower rice instead of bulgar.
- In a large bowl, combine the cauliflower, parsley, scallions, tomatoes, and cucumbers.
- Whisk together the olive oil, lemon juice, and garlic. Season with salt and pepper to taste. Pour the dressing over the vegetables and toss until combined.
- Cover and refrigerate at least 30 minutes before serving.
- Cauliflower: This recipe works best with fresh riced cauliflower. I do not recommend using frozen cauliflower as it will retain too much water.
- Leftovers: Store leftovers in an airtight container for up to 4 days.
- Recipe originally published June 2015.
Keywords: low carb, picnic, summer