Cauliflower Tabbouleh

5 from 1 vote

A fresh Cauliflower Tabbouleh recipe made with cauliflower rice. It's a no-cook, gluten-free, keto-friendly side that’s lemony, light, and perfect for meal prep!

Prep Time20

Total Time20

Course: Side Dish

Cuisine: Middle-Eastern

Total Cost: $8.69 recipe / $0.72 serving

Servings: servings (1/2 cup each)

Calories: 71kcal

Author: Jess Rice

Equipment

Food Processor
Mixing bowl
Knife
Cutting Board

Ingredients

1 head cauliflower riced, (small size, 9.3 oz with greens removed) $2.96
3 green onions minced, $0.48
3 Roma tomatoes seeded and diced, $0.69
1 bunch fresh curly parsley chopped, $1.07*
1 clamshell fresh mint minced, (about ¼ cup) $1.78
½ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.05
1 lemon juiced, (2 Tbsp) $0.68
⅓ cup olive oil $0.97

Instructions

Gather ingredients.
Prepare ingredients: remove thick stems from mint, slice lemon in half, seed and dice roma tomatoes, and mince green part of green onions (save the white part of the green onions!)
Remove greens from cauliflower head and break into florets. Add to food processor with the white parts of the green onions.
Process cauliflower and onions until it’s the size of grains of rice. Set aside.
Remove any thicker stems from the curly parsley.
With a sharp knife, mince the parsley and mint leaves. (I don’t use the food processor for this step because I find it oxidizes the fresh herbs and browns them.)
Add diced tomatoes, minced herbs, and green onions to the riced cauliflower.
Season with the salt and pepper. Toss to combine so all of the vegetables and herbs are evenly distributed.
Add lemon juice.
Add olive oil and stir to combine. Enjoy!

See how we calculate recipe costs here.

Notes

*Both flat and curly parsley work in this cauliflower tabbouleh, but curly parsley adds extra volume.

Nutrition

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