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An overhead view of a wooden spoon full of Cauliflower Tabouleh.
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Cauliflower Tabbouleh Recipe

Delicious, low-carb Tabbouleh that packs a punch in the flavor department. It's a great side dish to any Mediterranean main course.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 6 servings
Calories: 91kcal

Ingredients

Salad

  • 12 oz. blanched, riced cauliflower (frozen works great. Just run under hot water to thaw)
  • ½ cup finely chopped, fresh parsley
  • ¼ cup finely chopped, fresh mint leaves
  • 1 cup finely diced cherry tomatoes
  • ½ cup finely diced English cucumber
  • ½ cup finely chopped red onion

Dressing

  • 3 tbsp. extra virgin olive oil
  • ½ medium lemon (juice only - approximately 1 tbsp.)
  • salt and pepper to taste

Instructions

  • Gather, prep, and measure all your ingredients.
    Cauliflower Tabouleh Recipe ingredients measured and in individual bowls on a cutting board.
  • Put all the ingredients into a mixing bowl.
    Cauliflower Tabouleh Recipe ingredients sitting unmixed in a mixing bowl.
  • Mix well.
    An overhead view of a white bowl with Cauliflower Tabouleh and a wooden spoon.
  • Let the Cauliflower Tabbouleh sit for 10-15 minutes before serving to allow flavors to meld.
    A closeup of a wooden spoon full of Cauliflower Tabouleh.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 24mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 42mg | Calcium: 31mg | Iron: 1mg