An overhead shot of cauliflower tabbouleh in beige bowls.
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Cauliflower Tabbouleh Recipe

This Cauliflower Tabbouleh is full of fresh herbs and lots of summer veggies. It’s a quick side dish or pair it with hummus and pita chips for light lunch!
Course Salad, Side Dish
Cuisine Mediterranean
Keyword Cauliflower, tomatoes
Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 120kcal
Author Meggan Hill

Ingredients

  • 1/2 pound riced cauliflower (2 cups)
  • 2 roma tomatoes seeded and chopped (about 1 cup)
  • 1 large cucumber peeled, seeded, and chopped
  • 2 scallions sliced
  • 2 cups chopped fresh parsley
  • 1 cup chopped fresh mint
  • 1/4 cup lemon juice from 2 large lemons
  • 1/4 cup olive oil
  • 2 cloves garlic minced (about 1 teaspoon)
  • Salt and freshly ground black pepper

Instructions

  • In a large bowl, combine cauliflower, tomatoes, cucumbers, scallions, parsley, mint, lemon juice, olive oil, and garlic. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Cover and refrigerate at least 30 minutes to blend flavors. The salad will taste better the longer it sits, so feel free to make it ahead and let it sit overnight.

Nutrition

Calories: 120kcal