Cauliflower “Rice” Tabbouleh

Tabbouleh (Arabicتبولة‎ taboūleh) is a Levantine vegetarian salad traditionally made of  Bulgur (cracked wheat), finely chopped parsley, mint, tomatoes and onions, seasoned with olive oil, lemon juice, salt and pepper.

I love preparing it with  cauliflower “rice” instead of bulgur. It’s rich in nutrients ( vitamins B, C and K) and high in fiber. This recipe is quick and easy, low-carb, grain-free and, gluten-free. Enjoy it!


Cauliflower Rice Tabbouleh
Serves 6
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  1. 6 cups cauliflower "rice" (store bought or homemade) **
  2. 4 Tablespoons extra virgin olive oil
  3. 8 ounces cherry tomatoes, quartered
  4. 1 organic cucumber, cut into 1/4-inch dice
  5. 1/2 cup kalamata olives, sliced
  6. 2 cups flat-leaf parsley leaves, finely chopped
  7. 1 cup mint leaves, finely chopped
  8. 2 scallions, white and pale green parts only, sliced
  9. 3 lemons ( finely grated zest and juice)
  10. Salt and pepper to taste
  1. Heat the olive oil in a large skillet over medium heat and add the cauliflower "rice". Stir for 3 minutes until it softens. Don't overcooked or it will get mushy. Remove from the heat and let it cool to room temperature.
  2. Transfer the cool cauliflower "rice" to a large bowl and add the rest of the ingredients. Stir well. Add salt and pepper to taste.
  3. Chill for 1 hour to let the flavors blend.
  4. Keeps well in the refrigerator for up to 4 days.
  1. ** This is the equivalent to 1 large head of cauliflower ( grated) OR 2 packages of Trader Joe's riced cauliflower ( preferred by my family for its neutral flavor)
  2. To grate the cauliflower, run the raw cauliflower florets through a food processor with the grating blade or use a cheese grater. The texture should resemble rice grains or couscous.
Sunshine & Kale




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