I’ll tell you one thing, I wasn’t expecting to LOVE this cauliflower tabbouleh as much as I do!
Growing up on my Grandma’s tabouleh, I never thought a bulgur free, low carb salads version would be as delicious as this one, BUT IT IS! Every dang bit as good… Grandma would be proud!
I’m so excited to share one of our family’s favorite cauliflower recipes with you! Now let’s get chopping!
Looking for more keto salads? Check out my tabouleh, Chinese chicken salad, or my strawberry salad.
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What I Love About This Cauliflower Tabouleh Recipe
Low carb tabouleh is a dream come true to this girl! Plus…
- It’s an unbelievably delicious way to eat veggies without cooking them. When does that happen?!
- Great side dish for everything. Literally, everything.
- Crazy light and refreshing! The perfect spring and summer salad!
Recipe Notes
Although cauliflower tabouleh takes a bit of time to make, the technique is easy. Here’s everything you need to know!
Ingredient Notes
Cauliflower – I like to chop the cauliflower rice closer to the size of a bulgur grain (about half the size of rice), by processing it in the food processor a few times.
Since we’re eating raw keto vegetables, this helps with both taste and texture.
Parsley – For BEST cauliflower tabouleh texture results, you’ll want to rinse the parsley the night before, dry and wrap it in a clean kitchen towel and store it in the fridge. It makes the parsley deliciously crisp!
If you have to skip this step, that’s ok. But promise me you’ll try it someday!
Onion – If you aren’t a huge onion fan, or you prefer a milder taste, you can soak the chopped onion in ice water for an hour before adding it to the salad. This will take off some of the bite!
Tools To Make
Sharp knife and a food processor. Traditionally, tabouleh is made with a knife (only!) but I like to use a food processor to cut down on time. First, remove the leaves from the stems by sliding a sharp knife over your bunch of parsley (photo above) then toss the leaves in a food processor.
Be sure not to process the parsley too much! Pulse using 1-second intervals with a food processor, so the ingredients have a chance to shift around.
Storing Tips
The best news about cauliflower tabouleh? Similar to keto coleslaw or cauliflower potato salad, it gets better with time, as the flavors have time to marry and soak.
That’s right! So make this the night before, store it in the fridge, and the next day you’ll have an even more delicious salad ready and waiting!
Serving Recommendations
Serve this oh-so-refreshing cauliflower tabouleh with homemade bread (such as these keto wraps!) and labneh or keto Greek yogurt.
It makes for the perfect keto side dishes to all your favorite chicken and beef recipes.
Or get creative! Make a middle eastern pizza by sprinkling this on top of a keto cauliflower pizza with feta cheese — or add it to wraps or stuffed chicken!
Recipe Variations
Keep it traditional by following the cauliflower tabouleh recipe below, or add your flavor a twist with these ideas:
- Swap cauliflower for a different type of low carb rice. Try broccoli rice or miracle rice.
- Add mint and/or different herbs. 1/4 cup of chopped mint is a great addition.
- Add some cheese. I wouldn’t go cauliflower mac and cheese, crazy, but sprinkling some feta crumbles would be delicious!
- Add more veggies and turn this into a heartier cauliflower salad. Serve it over mild-tasting greens like kale, or toss it together with arugula.
More Cauliflower Recipes
Am I alone, or is cauliflower the best thing that ever happened to veggie lovin’ low carb-ers?? If you agree, here are a few more recipes you’ve got to try!
- Cauliflower Stuffing
- Cauliflower Fried Rice
- Mashed Cauliflower
- Cauliflower Potato Salad
- Loaded Cauliflower Casserole
Cauliflower Tabbouleh
Print Recipe Pin RecipeIngredients
- 2/3 Cup Lemon Juice
- 1/3 Cup Olive Oil
- 1 Clove Garlic minced
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 2 1/2 Cups Cauliflower Rice
- 5 Bunches Fresh Parsley thoroughly rinsed! I recommend rinsing the night before and storing it in the fridge in clean kitchen towels.
- 1 Small Red Onion minced
- 12 Ounces Cherry Tomatoes quartered
Instructions
- In a large bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1/2 teaspoon).
- In a food processor, process cauliflower (2 1/2 cups) until it’s a fine grain, similar to the size of bulgur grain, using 1-second intervals. Place the cauliflower in the lemon juice/olive oil and let it sit white prepping the remaining ingredients.
- Pick the leaves from the stems of the parsley (5 bunches). To save time, drag a sharp knife over the top of a parsley bunch while holding the stems, then remove any large stems from the leaves (you won't notice the small stems).
- Place leaves into the food processor, and pulse until finely chopped (make sure not to overprocess!).
- Add quartered cherry tomatoes (12 Ounces), parsley, and minced red onions (1 small) to the cauliflower bowl, and stir to thoroughly combine.
- Taste and adjust seasoning to your liking (I usually add an additional teaspoon of salt). Chill in the fridge for 1 hour-overnight before serving, and enjoy!
