Cauliflower Tabbouleh White Bowl

Cauliflower Tabbouleh

  • Author: Julia
  • Prep Time: 15
  • Total Time: 15
  • Yield: 6-8 1x
  • Category: Salad, Mediterranean
  • Cuisine: Mediterranean, Middle Eastern


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)
  • 810 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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