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Cauliflower tabbouleh made with cauliflower rice instead of bulgur
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5 from 9 votes

Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad is based on the traditional Mediterranean salad recipe, but made with cauliflower rice instead of bulgur as a low carb alternative
Course Salads
Cuisine Mediterranean, Middle Eastern
Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 151kcal
Author Yumna Jawad


  • ½ head cauliflower cut into florets
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 cup chopped parsley
  • 1-2 firm tomatoes chopped
  • 2 green onions chopped
  • 2 tablespoons chopped fresh mint leaves


  • Using a box grater or food processor, grate half a head of cauliflower to yield about 2 cups grated cauliflower. Place in a large bowl, season with salt and pepper and add the olive oil and lemon juice on top. Mix to combine and set aside.
  • Meanwhile, prepare the remaining ingredients and place on top of the grated cauliflower. Gently toss to combine.
  • Serve at room temperature or cold.



Storage: Store any leftovers in an airtight container. The salad will last about 2 days in the fridge.
Make Ahead Tips: I would highly recommend washing and drying the parsley a day or two days in advance of chopping it. This gives the parsley time to dry properly so that when you chop it, it doesn't turn into a wet mess.
Serving Size: One serving is about 1/2 cup grated cauliflower with the other ingredients.


Calories: 151kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 178mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1559IU | Vitamin C: 62mg | Calcium: 47mg | Iron: 2mg