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–+ servings
A bowl of tabbouleh salad topped with a fresh mint sprig, featuring finely chopped parsley, tomatoes, and cauliflower, placed on a wooden surface with lemon slices and mint leaves nearby.
Penny Kovacs

Cauliflower Tabbouleh

5 from 1 vote
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!
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 oz Frozen Cauliflower Rice thawed and liquid squeezed out
  • 1 cup Parsley fresh, chopped fine
  • 1/4 cup Mint Leaves fresh, chopped fine
  • 1 cup Tomato diced
  • 1/4 cup Onion diced, fine
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Lemon juice
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Method
 

  1. 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.
  2. In a large bowl, add cauliflower rice, tomatoes, onions, parsley and mint and toss well.
  3. Add oil, lemon juice, salt and pepper and stir to combine.
  4. Enjoy!

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