Cauliflower Tabbouleh Salad (Vegan & Whole30)
Creating a grain free and gluten free tabbouleh is easier than you think. My Cauliflower Tabbouleh is fresh, loaded with flavor and light on the carbs. This Mediterrenean cauliflower salad uses riced raw cauliflower florets and fresh herbs such as mint leaves and parsley. Plus it has classic cucumbers and tomatoes with extra-virgin olive oil and a burst of fresh lemon. You can make this for meal prep or have it as a super easy lunch or enjoy with your favorite protein.
Tabbouleh is a Middle Eastern Salad and is traditionally made with bulgur wheat. When I finished culinary school, I worked at a Mediterranean restaurant here in Seattle for awhile. Tabbouleh was a part of our mezze platter and I probably ate it at least 3 times a week! This grain free tabbouleh is naturally gluten free. If this is your first time making tabbouleh, I suggest making it ahead and let it sit in the fridge overnight so the flavors can blend. Tabbouleh can be served room temperature or cold.
Why this recipe works
- Fresh ingredients keep this cauliflower rice tabbouleh Whole30 compliant and clean eating approved.
- It’s adaptable- keep it low carb or swap the cauliflower for quinoa or couscous. Change the traditional salt and pepper and use my Homemade Za’atar Spice Mix.
- Enjoy this dish as a tasty vegetarian side dish or serve it along with my Middle Eastern Spatchcock Chicken, Sheet Pan Za’atar Chicken, or my Za’atar Salmon.
Ingredients
This cauliflower tabbouleh uses a handful of simple ingredients.
- Fresh cauliflower. Use 1 large head of cauliflower, chop into about 4-6 sections and clean well, then place in a food processor on chop mode.
- English cucumber. This is preference. Regular cucumbers work too.
- Cherry tomatoes. Grape tomatoes or roma tomatoes work too.
- Red onion.
- Extra virgin olive oil.
- Fresh lemon juice. Try adding some lemon zest for an extra kick.
- Sea salt.
- Black pepper.
- Pepper.
- Sumac. Sumac is a common spice in Middle Eastern and Mediterranean cuisine. It carries a citrusy flavor profile and can be used in many different dishes like in my Whole30 Beef Stew and in my Lentils and Tofu dish.
- Fresh mint.
- Fresh parsley. I prefer Italian parlsey but curly parsley works too.
How to make Cauliflower Tabbouleh
Step One: Start with prepping the cauliflower. Place the florets into a food processor on chop mode and pulse for a few seconds until it is chopped but not too small.
Step Two: Add the cauliflower to a large bowl. Then add in the chopped cucumbers, cherry tomatoes, red onion and the herbs.
Step Three: Pour the lemon juice over top, sprinkle the salt, pepper and sumac. Then drizzle the olive oil over the top. Gently mix together. For best flavor, let the cauliflower tabbouleh salad sit in the fridge for about 30 minutes or overnight before serving.
Storing Cauliflower Tabbouleh Salad
Store in an airtight container in the fridge for up to 2-3 days.
Helpful tips
- Make your own cauliflower rice by using a food processor or buy fresh pre-riced cauliflower. Using frozen cauliflower won’t taste as good because it won’t have the fresh texture and can become mushy.
- Make ahead so the flavors can settle in.
- Sumac gives it a lemony taste. If you don’t have it, use more lemon juice. You can find sumac on Amazon or World Market.
Serving suggestions
- For more protein, add in walnuts, pine nuts or Turmeric Roasted Chickpeas.
- Try this Cauliflower Tabbouleh recipe with other add-ins like kalamata olives, red bell peppers, feta cheese or Cumin Roasted Sweet Potatoes.
- Try other aromatic herbs to create your own version of tabbouleh.
- Serve with pita bread, hummus, pickled onions and olives to create a simple mezze platter.
- Throw in other fresh vegetables like zucchini, yellow squash or carrots. For a sweet touch, add pomegranate seeds or red grapes.
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Cauliflower salad recipes are seriously the next best thing! You can also enjoy cauliflower in my Low Carb Cauliflower Chili or as Roasted Cauliflower Steaks or even in soup such my Cauliflower Tomato Soup. I hope you enjoy this recipe!
Cauliflower Tabbouleh Salad (Vegan & Whole30)
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Ingredients
- 1 head of cauliflower riced
- 1 english cucumber chopped
- ½ cup cherry tomato cut in half
- ¼ cup red onion fine chopped
- 2-4 tablespoons extra virgin olive oil
- 1 lemon juice of 1 lemon
- sea salt
- pepper
- ½ tsp sumac
- 5 oz mint
- ½ cup parsley plus more if needed
Instructions
- Start with prepping the cauliflower. Place the florets into a food processor on chop mode and pulse for a few seconds until it is chopped but not too small.
- Add to a large bowl. Then add in the chopped cucumbers, cherry tomato, red onion and the herbs.
- Pour the lemon juice over top, sprinkle the salt, pepper and sumac. Then drizzle the olive oil over the top. Gently mix together. For best flavor, let the cauliflower tabbouleh salad sit in the fridge for about 30 minutes before serving.
Notes
- Make your own cauliflower rice by using a food processor or buy fresh pre-riced cauliflower. Using frozen cauliflower won’t taste as good because it won’t have the fresh texture.
- Make ahead so the flavors can settle in.
- Sumac gives it a lemony taste. If you don’t have it, use more lemon juice.
Nutrition
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