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The final mixed Cauliflower Tabbouleh, with a blend of cauliflower rice, tomatoes, cucumbers, green onions, and parsley, ready to be served.

Cauliflower Tabbouleh

5 from 1 vote
A fresh, lemony Cauliflower Tabbouleh made with riced cauliflower, perfect for meal prep!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 71
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 head cauliflower small size about 9.3 oz after greens are removed for ricing
  • 3 green onions minced, only the green parts used
  • 3 Roma tomatoes seeded and diced
  • 1 bunch curly parsley chopped
  • ¼ cup fresh mint minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly cracked
  • 1 lemon juiced about 2 tbsp
  • ⅓ cup olive oil extra virgin

Method
 

  1. Gather all ingredients and equipment.
  2. Remove the greens from the cauliflower and break it into florets.
  3. Add cauliflower florets and green onions (green parts only) to a food processor. Process until cauliflower resembles rice grains. Set aside.
  4. Remove thick stems from the curly parsley, then chop the parsley and mint leaves with a sharp knife.
  5. Add the riced cauliflower, diced tomatoes, chopped herbs, and green onions to a large mixing bowl.
  6. Season with salt and freshly cracked black pepper. Toss everything to combine evenly.
  7. Squeeze the juice of one lemon over the mixture and add olive oil. Stir to combine.
  8. Serve and enjoy!

Nutrition

Serving: 1servingCalories: 71kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 115mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 20mgCalcium: 35mgIron: 1mg

Notes

Both flat and curly parsley can be used, though curly parsley gives extra volume and texture.

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