This cauliflower tabbouleh is light, refreshing, and full of flavor! It is an easy side dish or snack that takes just 15 minutes to make! This simple tabbouleh salad is SCD, Paleo, Whole30, and vegan. And is gluten free, grain free, dairy free, and soy free.
Tabbouleh used to be one of my go-to snack foods before going gluten and grain free. My local grocery store carries a delicious tabbouleh that I would have with crackers…so good!
This cauliflower tabbouleh is just as good as the original and so incredibly easy to throw together.
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!
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.
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!
How to make tabbouleh
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.
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!
Enjoy this flavorful salad right away or place in the refrigerator to chill and allow the flavors to meld together!
Here are a few more quick and simple recipes!
- Coconut Cauliflower Rice with Pineapple
- Seared Mahi Mahi with Strawberry Mint Salsa
- No Oat Cauliflower Oatmeal
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 3 cups cauliflower rice
- 1/2 cup scallions, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 medium cucumber, deseeded and diced
- 2 cups grape tomatoes, quartered
- 2 tsp sea salt
- 1 tsp ground pepper
- zest of one medium lemon
- 1/4 cups lemon juice (about 2 medium lemons)
- 1/4 cup olive oil (plus 1 Tbsp for sauteing cauliflower)
- Heat a large skillet over medium heat and saute cauliflower in 1 Tbsp 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.
Recipe adapted from Ina Garten’s Tabbouleh.