Cauliflower Tabbouleh

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.
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Course: Salad, Side Dish
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 people
Author: Jennifer Brown


  • 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. 


* The calories 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


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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