Cauliflower tabbouleh salad recipe

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This salad is wonderful for a light summer dinner. It is inspired by tabbouleh, which is a grain-based salad that usually has lemon, mint, parsley, cucumbers, and lots of lemon juice.

  • Yield: 4 Servings
  • Cooking Time: 20 Minutes


  • 1 cauliflower head
  • 3 cup salad mix
  • ½ diced red onion
  • 1 diced cucumber
  • 10 oz halved cherry tomatoes
  • ½ cup chopped mint
  • ¼ cup chopped parsley
  • 3 tbsp extra-virgin olive oil
  • 3 juiced lemons
  • Salt
  • Black pepper
How to Make It
  1. In a food processor or blender, “rice” the cauliflower you want it to be pretty fine, but keep in mind that you’re eating it raw and in a salad, so it needs to have some texture to it.
  2. In a large bowl, mix salad mixture with the riced cauliflower, onion, cucumber, tomatoes, mint, and parsley. Toss, and drizzle the olive oil and lemon juice over it.
  3. Season with salt and pepper, and toss again. Serve immediately.

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