Cauliflower Tabbouleh Salad Recipe

Cauliflower tabbouleh in a large white bow.

Cauliflower Tabbouleh Salad Recipe

This cauliflower tabbouleh salad is a fresh, veggie-packed twist on traditional tabbouleh made with riced cauliflower instead of bulgur. Tossed with parsley, lemon juice, cucumber, and tomatoes, it’s a bright and flavorful Mediterranean salad that’s perfect for meal prep, summer cookouts, or serving alongside grilled chicken or falafel.

Course Salad

Cuisine Mediterranean

Keyword cauliflower tabbouleh, mediterranean cauliflower salad

Prep Time 5

Cook Time 7

Cooling 5

Total Time 17

Servings

Calories 81kcal

Author Samantha Rowland

Ingredients

1 head cauliflower, riced
1 medium red bell pepper
1 medium yellow bell pepper
1 cup chopped english cucumber
1/2 cup tomatoes
1/2 cup flat leaf parsley
2 tablespoons fresh mint (chopped), optional
2 Lemons
1 teaspoon sea salt
1 teaspoon garlic powder

Instructions

Rice the cauliflower using the food processor or a box grater.
1 head cauliflower, riced
Preheat a cast iron or stainless steel skillet over medium heat. Once hot, add some avocado oil or avocado oil spray and the riced cauliflower to the skillet and cook 5-7 minutes with a lid over the skillet.
While the cauliflower rice is cooking,, chop all veggies and add to bowl.
1 medium red bell pepper, 1 medium yellow bell pepper, 1 cup chopped english cucumber, 1/2 cup tomatoes, 1/2 cup flat leaf parsley, 2 tablespoons fresh mint (chopped), optional
After cauliflower rice is done cooking, add it to the bowl and allow it to cool slightly. Then add the rest of the veggies, lemon juice, salt and garlic powder. Stir to combine.
2 Lemons, 1 teaspoon sea salt, 1 teaspoon garlic powder

Video

Notes

Tips:

Let the cauliflower cool before mixing the salad - If the cauliflower is still warm, it can wilt the parsley and mint. Let it cool for a few minutes before tossing everything together so the herbs stay fresh and vibrant.
Taste and adjust the salt - Depending on the vegetables and lemon juice, the salad may need a little more or less salt. Taste before serving and adjust as needed.
Fresh mint adds the best flavor - If you have fresh mint available, use it. It adds a bright flavor that pairs beautifully with the parsley and lemon.

Storing leftovers:

This is great for meal prep or to make in advance. It's best if eaten within 3 days. Store in the fridge in an airtight container.

Nutrition