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Cauliflower Tabbouleh

Cauliflower Tabbouleh is a lighter take on traditional Tabbouleh using cauliflower rice in place of the bulgur wheat to give it extra crunch and texture. This salad is light, fresh and the perfect spring and summer side dish to bring to a picnic or BBQ.  

Cauliflower Tabbouleh in a bowl


Tabbouleh is one of my all-time favorite salads that I have eaten since I was a child.

My grandma makes the best Tabbouleh of any that I have tried.

When I eat in restaurants I notice that everyone makes it a little different.

Some people go heavy on the parsley or really heavy on the tomatoes.

It really is up to your tastes and what you like. 

I am all for trying variations of the foods I love.

Today’s Cauliflower Tabbouleh and this Kale Cucumber Tabbouleh are variations of the tabbouli that I grew up eating. 

This salad is a fun twist on traditional Tabbouleh.

What I love most about this recipe is how easy it is to swap the cauliflower rice in for the bulgur wheat.

When you use bulgur wheat in Tabbouleh you soak it, which isn’t a big deal, but does take time depending on the size of the bulgur you use. 

For today’s recipe you can either create your own cauliflower rice in a food processor or you can save yourself time and buy cauliflower rice at the grocery store.

That makes this salad prep even easier! 

If you haven’t tried cauliflower rice or using it in a variety of dishes you have to try it. It is a great low-carb, gluten-free option for those that might be allergic or watching their carbs.

I love using it in dishes like this Mediterranean Chickpea Cauliflower Salad and this Spanish Cauliflower Rice 

Cauliflower Tabbouleh with wooden spoon

Cauliflower Tabbouleh holds up really well too, so if you make a big batch and you think you are the only one that will be eating it, don’t worry!

I eat mine all week long and I think it tastes just as good as the first day.

When I make this salad I usually make the dressing with just olive oil and lemon juice but from time to time I will add in sumac or za’atar which are great ways to spice it up.


Obviously you can just eat this salad on its own for lunch but here are some fun ways to use it in a meal:

Add it to a Mediterranean rice bowl like this Chicken Shawarma Rice Bowl or these Greek Chicken Rice Bowls

Pair it with Mediterranean beef like this Hummus with Spiced Beef, these Beef Kafta Meatballs or this Beef Rice Bowl.

This salad works really well with seafood. Both are light and fresh. I especially love pairing it with this Baked Cod with Lemon, Black Sea Bass or this Easy Baked Fish

If you love this you will love  Lebanese Tabbouleh

Cauliflower Tabbouleh Large Bowl


  • Add chickpeas or white beans.
  • Throw some cheese on it–you know my love for feta cheese.
  • You can use whatever veggies you have on hand. If you have some cucumber you need to use up add that. If you have a really fresh, farmers market carrot chop it up and toss it in. The sky is the limit!
  • If you want to add some additional protein to the salad I think grilled shish tawook chicken, salmon of beef kafta works great!
Cauliflower Tabbouleh White Bowl

Cauliflower Tabbouleh

Yield: 6-8

Cauliflower Tabbouleh is a lighter take on traditional Tabbouleh using cauliflower rice in place of the bulgur wheat to give it extra crunch and texture. This salad is light, fresh and the perfect spring and summer side dish to bring to a picnic or BBQ. 


  • 3 to 4 cups cauliflower rice (I used a 16 ounce bag of cauliflower rice/grated cauliflower or 1 medium sized cauliflower, grated)
  • 2 cups chopped curly parsley (coarsely chopped)
  • 1 cup diced tomato (about 3 large beefsteak tomatoes)
  • 8-10 thinly sliced green onions (about a bunch-green parts and some of the white parts chopped)
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup freshly squeezed lemon juice (approximately 1 lemon)
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste


Remove the green stems from the cauliflower and chop the head in half. Using a box grater or food processor, grate the whole head of cauliflower (one half at a time) unless you bought a bag of pre-made cauliflower rice then skip this step.

Put the cauliflower rice, parsley, tomato, mint and green onion in a large mixing bowl and gently toss.

In a mason jar or a salad dressing jar mix together the lemon juice, olive oil, garlic and a dash of salt and pepper. Shake or whisk to combine.

Pour the dressing over the salad and toss gently. Serve or cover and refrigerate.


Other ideas to add to the salad: feta cheese, chickpeas or white beans, zucchini, greens {like kale or spinach}, grilled chicken, grilled salmon or beef kafta.

This salad holds up pretty well throughout the week if you make a big batch. I will eat it 3 to 4 days later and I think it still tastes great.

Sometimes I will add a sprinkle of sumac or za'atar to the salad for extra flavor.

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