Cauliflower Tabbouleh

A fresh, lemony Cauliflower Tabbouleh made with riced cauliflower, perfect for meal prep!

5 from 1 vote

Print Pin

Course: Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: Cauliflower Tabbouleh, Gluten-Free, Healthy Side Dish, keto-friendly, meal prep

Prep Time: 20

Total Time: 20

Servings:

Calories: 71kcal

Cost: $8

▢ 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

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

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