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!
Why You'll Love This Recipe
Grain free: This Whole30 version of Tabbouleh is grain free and tastes like the real deal.
Garden herbs: This is the best recipe for when you have an abundance of herbs in your garden or from the farmer's market.
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.
Parsley: Parsley brings a burst of fresh, herby goodness to this tabbouleh recipe and adds a beautiful vibrant color.
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 and an especially delicious addition to salads bringing a sweet and juicy flavor.
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 adding a richness and enhancing the natural flavors of the other ingredients.
Lemon juice: Lemon juice adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.
Salt and Pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving 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 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 remaining ingredients: Add oil, lemon juice, salt and pepper and stir to combine.
Enjoy!
Recipe Tips and Tricks
Toasting the cauliflower rice: While you could use the cauliflower rice raw or thawed taking a few extra minutes to toast the cauliflower elevates the overall flavor and texture of this 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.
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 and often serve 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.
Cauliflower Tabbouleh
Ingredients
- 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
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!
Cheryll says
Looks so good
Penny says
Thank you so much! Hope you love it as much as we do.
XO, Penny
Kat says
When I saw this recipe, I had to make it ASAP. I served it with chicken that I made using Penny's Mango BBQ Sauce. This salad was the perfect accompaniment. I omitted the tomatoes due to nightshade intolerance and I didn't miss them. I'm more about the fresh herbs and citrus, both of which I added way more of. Instead of chopping the herbs with a knife, I used my kitchen shears to speed this up a bit.This salad is bright, flavorful, quick to make and belongs at every summer table/gathering. Definitely making again.
Penny says
This is been my new obsession lately! Especially with garden herbs coming in now. I am so thrilled that you are loving it too and it is the perfect side for chicken and mango BBQ sauce!
XO, Penny
Melody Hamilton says
this recipe is one of the most refreshing salads I have ever made everything is so fresh in it
will definitely make this again
Penny says
Thank you Melody! It is so delicious with all the fresh herbs! I am so happy you are enjoying it.
XO, Penny