Cauliflower Tabbouleh

When I tell you I could not stop eating this Cauliflower Tabbouleh I am not kidding!  I ate the whole thing in two days.  It's that delicious.  This Whole30 version will blow you away with how much it tastes like the real deal.  The secret is in toasting the cauliflower rice. This gives it a slightly crispy, nutty texture much like bulgar wheat.  Loaded with fresh parsley, mint and a burst of fresh lemon it is just so good!  Serve it up with some grilled chicken or just eat it by the spoonful like I did! Do you love cauliflower salads? You may like this Broccoli Crunch Salad too.

Why You'll Love This Recipe

Grain free: This Whole30 version of Tabbouleh is grain free and tastes like the real deal. You wouldn’t even miss the traditional grains in this Cauliflower Tabbouleh.

Garden herbs: This is the best recipe for when you have an abundance of herbs in your garden or from the farmer's market. The garden-fresh herbs in Cauliflower Tabbouleh cannot be beat.

Ingredients You Will Need

Cauliflower rice: Cauliflower rice is raw cauliflower that has been pulsed in a food processor till it is small enough to resemble grains of rice. This is the base of our Cauliflower Tabbouleh.

Parsley: Parsley brings a burst of fresh, herby goodness to this tabbouleh recipe and adds a beautiful vibrant color. Such a perfect match for Cauliflower Tabbouleh.

Mint leaves: Mint leaves are a tender herb with a delicate mint flavor. It is best to add them raw or at the end of the cooking process to maintain their delicate flavor.

Tomato: Tomatoes are a significant source of umami flavor. Consumed raw or cooked, they are an especially delicious addition to salads bringing a sweet and juicy flavor to your Cauliflower Tabbouleh.

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions. But you can certainly use sweet if you prefer.

Olive oil: Extra virgin olive oil stands out as an excellent choice for this salad. It adds richness and enhances the natural flavors of the other ingredients. I really like Olivelle olive oil.

Lemon juice: Lemon juice adds a fresh, bright, and tangy element. It helps balance the richness of the other ingredients.

Salt and Pepper: Salt enhances and balances flavors. Ground black pepper adds a gentle heat and improves the overall flavor of a dish.

Instructions

In a dry skillet: Place cauliflower rice on medium heat and let cook till water is all gone. Allow the cauliflower rice to brown slightly. Be sure to stir occasionally to prevent burning. Remove from heat and allow to cool before making your Cauliflower Tabbouleh.

In a large bowl: Add cauliflower rice, tomatoes, onions, parsley and mint and toss well.

Add remaining ingredients: Add oil, lemon juice, salt and pepper and stir to combine.

Enjoy! That’s how easy it is to make a delicious Cauliflower Tabbouleh.

Recipe Tips and Tricks

Toasting the cauliflower rice: While you could use the cauliflower rice raw or thawed, toasting the cauliflower elevates the overall flavor and texture of this tabbouleh. This method really brings out the nutty flavors in Cauliflower Tabbouleh.

Double this recipe: You may want to double this recipe as I managed to finish it all by myself in two days! Sorry not sorry.

Recipe Variations

Cauliflower rice: If you are not concerned about keeping this recipe grain free or Whole30, you can use bulgar wheat, couscous or even quinoa instead of the cauliflower rice. But, replacing cauliflower rice means it won’t be Cauliflower Tabbouleh.

Onions: I will often use green onions in place of yellow onions in this recipe.

Storage Tips

Cauliflower Tabbouleh can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container.

FAQs About Cauliflower Tabbouleh

Why is my Tabbouleh bitter?

If your parsley is not chopped extra fine it can leave a slightly bitter taste. Also, the olive oil should be a high quality olive oil or it can also taste slightly bitter.

How are you supposed to eat tabbouleh?

Traditionally eaten with pita bread, however, I enjoy it as a side dish eaten with a fork. I often serve it with grilled chicken.

Can I chop the parsley in a food processor?

When you chop parsley in a food processor or blender the results are wet and mushy. Parsley is much nicer chopped fine by hand with a sharp knife for your Cauliflower Tabbouleh.

Cauliflower Tabbouleh

Penny Kovacs

When I tell you I could not stop eating this Cauliflower Tabbouleh I am not kidding!  I ate the whole thing in two days.  It's that delicious.  This Whole30 version will blow you away with how much it tastes like the real deal.  The secret is in toasting the cauliflower rice which gives it a slightly crispy, nutty texture much like bulgar wheat.  Loaded with fresh parsley, mint and a burst of fresh lemon it is just so good!  Serve it up with some grilled chicken or just eat it by the spoonful like I did!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Brunch, Dinner, Lunch

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• 12 oz Frozen Cauliflower Rice thawed and liquid squeezed out
• 1 cup Parsley fresh, chopped fine
• ¼ cup Mint Leaves fresh, chopped fine
• 1 cup Tomato diced
• ¼ cup Onion diced, fine
• ½ cup Extra Virgin Olive Oil
• ¼ cup Lemon juice
• 1 teaspoon Salt
• ½ teaspoon Black Pepper

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Instructions

 

• In a dry skillet, place cauliflower rice on medium heat and let cook till water is all gone and the cauliflower rice starts to brown slightly, being sure to stir occasionally to prevent burning. Remove from heat and allow to cool.
• In a large bowl, add cauliflower rice, tomatoes, onions, parsley and mint and toss well.
• Add oil, lemon juice, salt and pepper and stir to combine.
• Enjoy!

Keyword Dairy-free, Gluten-free, Grain Free, Healthy, Paleo, Salad, Side Dish, Vegetable, Whole30

Tried this recipe?Mention @pennypsprimal or tag #pennysprimal