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Cauliflower tabbouleh salad is the perfect healthy side dish! This low carb recipe is packed with flavor and so easy to make! Naturally gluten free, vegan, paleo and Whole30 friendly, this keto version of tabbouleh has all the flavor and less carbs than the traditional recipe! Perfect for cookouts or meal prep!
Rice the cauliflower using the food processor or a box grater. See below for tips!
Preheat a cast iron or stainless steel skillet over medium heat. Once hot, add 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.
After cauliflower rice is done cooking, add it to the bowl with the rest of the veggies. Add the lemon juice, salt and garlic powder. Stir to combine.
How to make cauliflower rice:
Food processor: Chop the florets off the main stalk of the cauliflower and cut the florets down into smaller pieces (to fit in the food processor).
Add the cauliflower florets to the food processor (about ½ a head at a time), process on high for 30 seconds or so until the cauliflower resembles rice.
Repeat with the second half. Store in the fridge up to 2 days.
Box grater: Keep the cauliflower intact with the stalk and simply grate it with the box grater like you would a piece of cheese. Move the cauliflower around so you can get the entire head grated. You don’t want to grate the stalk though.
Store in the fridge up to 2 days.
Avocado (only if going to eat right away)
Chickpeas or white beans (not paleo or Whole30)
Broccoli crowns or broccoli rice
Spinach or kale
Can you use frozen cauliflower rice? Yes! Cook the cauliflower the same way except don't cover the cauliflower while cooking.
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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