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cauliflower tabbouleh

Cauliflower Tabbouleh

Course: Salad
Cuisine: Low Carb, Middle Eastern
Keyword: cauliflower rice
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 48kcal
Author: Angela Coleby
Cauliflower tabbouleh recipe is quick, easy and is full of fresh flavors.
Print Recipe


  • 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


  • 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.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
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.


Serving: 1serving | Calories: 48kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Fiber: 4g