Have you tried tabbouleh? The salad is a staple in Middle Eastern cultures, bursting with fresh flavors that complement each other. Many recipes feature bulgur wheat, but I’m switching things up a bit with my raw cauliflower tabbouleh recipe instead.
Key Tabbouleh Ingredients
With just 29 calories per serving, cauliflower is full of anti-inflammatory nutrients and antioxidants, and it gives this tabbouleh salad heft while keeping it low-carb. This vegetable truly is one of the healthiest in the world.
Cauliflower is of course the star of this raw cauliflower tabbouleh recipe, but it’s not the only healthy ingredient. Here are some fo the other health tabbouleh ingredients in this version:
- Lemon juice: Lemon provides a zest along with a burst of vitamin C. It’s an antioxidant powerhouse that boost immunity and more.
- Olive oil: Extra virgin olive oil can do so many things for your health. From protecting the heart to supporting the brain and slowing aging, it’s a true super oil.
- Green onions: High in vitamins K, C and A, along with several B vitamins and minerals, green onions can keep calories low while adding flavor. Oh, and they help with blood clotting, boost immunity, and enhance heart and bone health.
- Tomatoes: Tomato nutrition is highlighted by lycopene, an antioxidant linked to enhanced immunity and known to combat inflammation.
- Parsley: Parsley is an herb commonly used in cooking and for good reason. It provides beneficial oils that can combat chronic disease and also support digestion, kidney health and more.
How to Make Cauliflower Tabbouleh Salad
Chop up a head of cauliflower. Then add it to the food processor, and pulse until it reaches a rice-like consistency. (Psst: You’ll do something similar when you make this cauliflower pizza crust, another favorite cauliflower recipe.)
Once the cauliflower is ready, combine it with the lemon juice in a large bowl. Add in the olive oil, parsley, green onions, tomatoes, salt and pepper next, and give it all a big stir.
Sneak a taste, and add more salt or pepper if necessary.
Now it’s time to let the flavors meld together. Cover the cauliflower tabbouleh salad for at least four hours, stirring every hour.
This is where the magic happens! When you’re ready to serve the salad, if it seems a bit dry, add in another splash of olive oil and lemon juice.
If you’re serving in the evening, I suggest making it that morning. If you’re serving for lunch, try preparing it the night before and stirring well in the morning.
This cauliflower tabbouleh salad is so easy to make and tastes great. Because it uses so few ingredients, try to find the freshest varieties possible. Your salad will thank you!Print
Tabbouleh salad is a delicious staple in Middle Eastern cultures, but most recipes feature bulgur wheat. Try this cauliflower tabbouleh.
- 1 large head cauliflower
- ½ cup lemon juice
- ¾ cup extra virgin olive oil
- 1 bunch parsley, washed and chopped
- 1 bunch green onions, chopped
- 2 cups Roma tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- Chop cauliflower, then add to a food processor and pulse until rice-like consistency.
- In a large bowl, combine the cauliflower and the lemon juice and stir well.
- Add the olive oil and the parsley, green onions, tomatoes, salt and pepper.
- Stir well.
- Taste and add more salt and pepper if needed.
- Cover and refrigerate for at least 4 hours, stirring once each hour.
- Prep Time: 35 min
- Category: Salads
- Method: Food processor
- Cuisine: Middle Eastern
- Serving Size: 250g
- Calories: 292
- Sugar: 5g
- Sodium: 435mg
- Fat: 27.6g
- Saturated Fat: 3.9g
- Unsaturated Fat: 23.7g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 3.8g
- Protein: 3.4g
- Cholesterol: 0mg
Keywords: tabbouleh salad, raw cauliflower tabbouleh, cauliflower tabbouleh recipe, tabbouleh ingredients,
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