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tabbouleh recipe

Cauliflower Tabbouleh

  • Author: Katya
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6-8 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Middle Eastern


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.


  • 16 oz. riced cauliflower, about 5 cups
  • 1 cup finely chopped parsley
  • 4 scallions, sliced
  • 2 cups halved grape or cherry tomatoes
  • 1 cup chopped cucumber
  • 1/3 cup extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 garlic clove, pressed or grated on microplane
  • Kosher salt and fresh black pepper


  1. In a large bowl, combine the cauliflower, parsley, scallions, tomatoes, and cucumbers.
  2. 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.
  3. 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