Light, fresh, and uplifting this healthy Cauliflower Tabbouleh is a healthy side dish that’s ready in under 30 minutes. Packed with parsley, cucumber, tomatoes, and fresh bursts of lemon this salad brings flavor to any table.
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A grain-free, healthy twist on a classic side dish. This tabbouleh salad uses cauliflower instead of bulgur wheat but packs just as much fresh flavor. Use up the vegetables from the garden and enjoy bursting tomatoes, crunchy cucumbers, and tangy onion all tossed in a lemony, garlic dressing.
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Naturally dairy-free and gluten-free this cauliflower tabbouleh makes for a delicious addition to any main course, great for potlucks, or tasty as a light lunch in the sunshine.
Tabbouleh is traditionally served as part of a mezze, or appetizer, in the Arab world and can typically be served with Homemade Pita Chips and Turkish Roasted Eggplant Salad.
Why You Will Love This Recipe
- Easy to make: With only 15 minutes of prep time and fresh ingredients, the majority of the work on this dish is from chopping.
- Versatile: Tabbouleh salad is light enough to be a side dish but tasty enough to be topped with protein for a complete meal.
- Flavorful: This salad recipe pops with fresh flavor from basic garden vegetables and is drizzled with a very simple, lemon, herb, and garlic dressing.
Ingredients
Variations
You can easily adjust the flavor of the tabbouleh salad with some of the ideas below.
- Greek-style: If you tolerate dairy, adding some crumbled feta to the dish is a great way to switch it up or if you love feta, consider trying the Arugula Feta Salad.
- Herbs: Chopped mint brings an uplifting and refreshing taste to the dish. Even better if it is home-grown!
- Avocado: Add a dose of healthy fats to the salad by topping the servings with sliced avocados.
- Protein: Add shrimp or tuna to the salad to make it a complete meal.
How to make Cauliflower Tabbouleh: Step-By-Step:
Step 1:
If using a whole head of cauliflower, cut the cauliflower into florets and pulse in a food processor. If using already riced cauliflower you may need to chop some of it a bit smaller.
Step 2:
Combine the vegetables and cauliflower in a large bowl.
Step 3:
Whisk together the ingredients for the dressing and add it to the salad.
Step 4:
Drizzle with a bit more olive oil and let sit for 10 minutes before serving.
Tips
- Adjust the flavor of the salad by adding more or less lemon juice than listed.
- Chop the remaining vegetables smaller than you expect to. This helps the flavor distribute beautifully throughout the salad.
Confidence Tip
Don’t worry about over-pulsing the cauliflower. No matter how small you rice it, it still brings a great texture to the salad.
How To Store
Store the leftover salad in an airtight container in the fridge for up to 3 days. Make sure to give it a good mix before re-serving.
At a minimum, let the salad sit for 10 minutes before serving it. If possible, let it sit 30 minutes to an hour as the flavors only infuse from there. Make sure to give it a stir before serving.
Top your cauliflower tabbouleh salad with roasted salmon, grilled chicken, or even air fryer steak bits for a punch of protein and to make it a complete meal. Perfect for a light dinner or tasty lunch.
Other Salad Recipes
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xoxoxo
Gwen
Cauliflower Tabbouleh
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Equipment
- 1 Cuisinart Food Processor
Ingredients
- 1 head of cauliflower cut into florets or 16 oz riced cauliflower
- 1 bunch of parsley stems removed
- 3-4 Roma tomatoes diced and seeds removed
- 1 English cucumber chopped or 3-4 Persian cucumbers
- ½ onion red is best but not necessary, finely chopped
- 1-2 garlic cloves minced
- flakey sea salt & pepper to taste
- zest of 1 lemon
- 3 lemons juiced
- extra virgin olive oil
Instructions
- Place the cauliflower into the bowl of a food processor fitted with a blade. Pulse until the cauliflower turns into a rice-like texture.
- Transfer to a bowl and add the parsley, tomatoes, cucumbers, and onions. Toss.
- In another bowl, mix together the garlic, salt, pepper, lemon zest, and lemon juice. Toss with the vegetables.
- Drizzle olive oil on the top and toss.
- Set aside for 10 minutes or more to let the cauliflower soften and absorb the dressing or cover and chill for later.
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