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Home » Side Dish Recipes

Cauliflower Tabbouleh Salad

Published: May 7, 2019 · Modified: Apr 3, 2022 by Jennifer Brown · This post may contain affiliate links · 2 Comments

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This cauliflower tabbouleh salad is light, refreshing, and full of flavor! It's a simple side dish that takes just 15 minutes to make! This easy tabbouleh salad recipe is SCD, Paleo, Whole30, vegan, gluten free, grain free, dairy free, and soy free. 

A brown bowl filled with cauliflower tabbouleh and two white plates with tabbouleh.

Before going grain and gluten free, tabbouleh used to be one of my go-to snack foods. My local grocery store carries a delicious tabbouleh that I would have with crackers or even as a side with some grilled chicken!

This cauliflower tabbouleh salad is just as good as the original and so incredibly easy to throw together.

It's a grain free tabbouleh recipe that's light, refreshing, jam packed with veggies and with flavor!

Scooping tabbouleh out of a bowl and onto plates.

What is tabbouleh?

Tabbouleh is a light and refreshing Middle Eastern salad that's served cold.

It is typically made using parsley, mint, tomatoes, cucumbers, bulgur, lemon juice, and olive oil. Sounds good, right?!

Why is cauliflower rice used in this tabbouleh?

The short answer...because bulgur is NOT gluten or grain free.

Using cauliflower rice instead is actually a fantastic sub for bulgur as it's about the same size and it absorbs so much of the flavor from the other ingredients.

Two white plates with cauliflower tabbouleh.

How do I make cauliflower rice?

Turning cauliflower into rice is pretty simple!

Cut the florets off a head of cauliflower, and wash and dry them well. Place in a blender and pulse until the florets resemble rice, removing any larger pieces.

Alternatively, a bag of frozen cauliflower rice works just as well and makes for a quicker prep time!

Directions

Begin by sauteing the cauliflower rice for about 5 minutes over medium heat. The goal is get the "rice" tender, not soggy!

  • Finely chop parsley, mint, and scallions.
  • Carefully quarter grape tomatoes.
  • Deseed and chop a cucumber.
  •  Zest two lemons.
A collage showing how to make the cauliflower tabbouleh salad recipe.

Add everything to a large bowl then add olive oil, lemon juice, sea salt, and ground pepper.

Toss the tabbouleh until all ingredients are well combined. That's it!

A forkful of cauliflower tabbouleh.

Enjoy this flavorful salad right away or place in the refrigerator to chill and allow the flavors to meld together!

What can I eat with this easy tabbouleh salad recipe?

It's probably one of the simplest recipes on my site and is wonderful when served with a piece of grilled chicken or fish.

It also makes for a perfect snack or appetizer when paired with some Almond Flour Crackers!

Here are a few more quick and simple recipes you'll enjoy!

  • Coconut Lime Chicken
  • Seared Mahi Mahi Recipe
  • Pineapple Avocado Salsa
  • Raspberry Panna Cotta

If you’ve made this recipe, please leave a comment and star rating below! This is the best way you can help support me and this blog.

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Recipe adapted from Ina Garten's Tabbouleh.

Cauliflower Tabbouleh Salad

by: Jennifer Brown
This cauliflower tabbouleh salad is light, refreshing, and full of flavor! It's a simple side dish that takes just 15 minutes to make! This easy tabbouleh salad recipe is SCD, Paleo, Whole30, vegan, gluten free, grain free, dairy free, and soy free. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine middle eastern
Servings 6 people
Calories 125 kcal

Ingredients
  

  • 3 cups cauliflower rice
  • ½ cup scallions finely chopped
  • ½ cup fresh mint finely chopped
  • ½ cup fresh parsley finely chopped
  • 1 medium cucumber deseeded and diced
  • 2 cups grape tomatoes quartered
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground pepper
  • zest of one medium lemon
  • ¼ cups lemon juice (about 2 medium lemons)
  • ¼ cup olive oil (plus 1 tablespoon for sauteing cauliflower)

Instructions
 

  • Heat a large skillet over medium heat and saute cauliflower in 1 tablespoon of olive oil for about 5 minutes. The cauliflower rice should be tender but NOT mushy. 
  • Once sauteed, remove from heat and place in a serving bowl. Add the rest of the ingredients and toss to combine. 
  • Cover and keep in the refrigerator for 2 to 3 days. 

Notes

The nutritional information calculated in this recipe are an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Serving: 0gCalories: 125kcalCarbohydrates: 9gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 808mgPotassium: 512mgFiber: 3gSugar: 4gVitamin A: 1116IUVitamin C: 60mgCalcium: 54mgIron: 1mg
Keyword cauliflower tabbouleh salad, easy tabbouleh salad, grain free tabbouleh recipe
Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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This healthy cauliflower tabbouleh recipe is a light and refreshing side dish or snack! This simple salad is Paleo, SCD, Whole30, vegan, vegetarian, low carb, and keto! It's gluten free, grain free, dairy free, and soy free.

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Reader Interactions

Comments

  1. Kween

    July 09, 2020 at 4:42 pm

    Super easy to make and delish. I like it best when it has time to macerate a few hours or even overnight.

    Reply
    • Jennifer

      July 24, 2020 at 6:15 am

      I agree with you, so good the next day! Happy to hear you enjoyed the recipe!

      Reply

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Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

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