This cauliflower tabbouleh uses cauliflower rice for a fresh, simple and colourful low carb version of the classic Lebanese salad. It’s a great keto, gluten free and paleo salad for summer and makes a great side dish for a BBQ.
A fresh combination of parsley, mint, cucumber, onions, cauliflower rice and tomatoes are seasoned with lemon juice for a green and fragrant salad. Once you have all your vegetables and herbs chopped it is quick to assemble and best served fresh.
Is tabbouleh keto?
Traditional tabbouleh uses bulgar wheat which is not keto as it has about 14g net carbs in half a cup. Once again cauliflower rice steps up to take the place of a high carb ingredient.
How to pronounce tabbouleh
After living in the Middle East for 5 years I learnt that the correct way to pronounce tabbouleh was “tu-boo-la”. It’s a “la” not a “lay” at end of the word as I used to use. Ahem! I hang my head with shame!
How to make keto tabouli with cauliflower rice
The cauliflower rice is served raw in this colourful salad making this a quick salad to make. I would recommend that you use fresh cauliflower for this rather than frozen. If you are lucky enough to be able to purchase store bought cauliflower rice, it makes this recipe quicker to assemble too!
The herbs must be fresh and bright green in colour. The quality of the ingredients will make a difference to this salad. Use the best you can find.
To make this low carb salad is a simple as finely chopping the vegetables then tossing in lemon juice.
Tips
I used red onion for this recipe purely because the island was out of spring onions which are traditionally used in tabbouleh.
Serve with low carb flat bread, zucchini hummus and cauliflower falafels for a low carb Middle Eastern meal.
More cauliflower rice recipes
Cauliflower Tabbouleh
Ingredients
- ½ cauliflower 2 cups cauliflower rice
- 1 clove garlic peeled & chopped
- 2 lemons, juice
- 2 cups Flat leaf parsley
- ½ cup fresh mint
- ½ red onion 2 spring onions can be substituted
- 1 cup cherry tomatoes
- 1 cucumber
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut the cauliflower into florets and make into rice by either placing into the food processor and pulsing or grate with a hand grater.
- Deseed the cucumber and cut into small pieces.
- Cut the cherry tomatoes into half. You may want to cut them into quarters if they are big enough.
- Finely chop the parsley and fresh mint. A sharp knife will give you better results.
- Finely chop the red onion into small squares.
- In a medium bowl, place the chopped mint, parsley, cucumber, garlic, onion and tomatoes. Mix.
- Stir in the cauliflower rice and then drizzle the lemon juice. Season with the salt and pepper and mix thoroughly.
- Serve immediately.
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Mello
If I don’t have cauliflower I will use hemp heart....we have this salad in the fridge all the time. We like to put tabbouleh on top of our salad or on the 1/2 avocado that we eat every day. I like your version of just lemon juice. It’s very refreshing. I always use a little olive oil along with the lemon juice (3tbsp - 1/4 cup olive oil). I have saved a few of your recipes to try next week.
Angela Coleby
Hope you enjoy the recipes!