Cauliflower Tabouli

A Quick & Easy, Delicious Cauliflower Tabouli Recipe

10 min. 4 serv.
70 ratings

Tabouli, or taboulleh in some regions, is a simple yet delicious salad made with fresh, savory ingredients.

A kick of lemon, salt, and black pepper perfectly offset the succulent vegetables and aromatic herbs that make this dish one of our latest favorites!

Our Cauliflower Tabouli recipe puts an amazing low-carb spin on this classic Mediterranean and Middle Eastern dish.

Let us know what you think in the comments and don’t forget to rate and share this recipe with your family and friends!

Low Carbs icon Vegetarian icon Vegan icon Gluten Free icon Paleos icon
CALORIES: 150

Ingredients

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
1 large head cauliflower, cut into florets
1 Cup Flat-leaf parsley, firmly packed, then chopped
1 Cup Tomato, seeded and chopped
1 Cup Cucumber, peeled, seeded, and diced
1 Cup Red bell pepper, ribbed, seeded, and diced
1 Cup Green onion, finely chopped
1/2 Cup Red onion, diced
1/2 Cup Mint, firmly packed, then finely chopped
2 Tbsp Fresh dill, finely chopped
1 Tsp Sea salt, to taste
1/4 Tsp Freshly-ground black pepper, to taste

Dressing

1/3 Cup Extra virgin olive oil
1/4 Tsp Lemon zest, finely grated
6 Tbsp Fresh lemon juice, to taste
1 Tbsp Garlic, minced

Directions

Did you know?

Tabouli is a dish that comes from the mountains of Lebanon and Syria, and has since found its way into the cuisines of many Middle Eastern and Mediterranean countries and cultures. Most traditional variations use bulgur, a parboiled mix of various wheats. Our version swaps out this heavy stuff for much lighter cauliflower rice, letting you stick to your low-fat, low-carb, or paleo diet with no problem!

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