Cauliflower “Rice” Tabbouleh Salad

Yield: 4 people
Prep Time:
15 mins
Cook Time:
3 mins
Total Time:
18 mins
Cauliflower “Rice” Tabbouleh Salad is an easy low-carb, gluten-free meal that can be prepared in advance making a great “on-the-go” lunch.
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5 from 1 vote

Ingredients

  • 1 small cauliflower head — cut off the florets
  • 2 cups cucumber — chopped
  • 2 cups cherry tomatoes — chopped
  • 1 cup fresh parsley — chopped
  • ¼ cup fresh mint — chopped
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
  2. Place the cauliflower in a microwave-safe bowl and microwave for 3-4 minutes. The time will depend on the power of the microwave.
  3. Once cauliflower is cool enough to handle, transfer to a salad bowl.
  4. Add cucumber, tomatoes, parsley and mint in the salad bowl.
  5. In a mason jar, pour the olive oil and freshly squeezed lemon juice. Add salt, pepper and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
  6. Pour the dressing over the salad, toss well and enjoy!
Course: Salad
Cuisine: Arabic
Keyword: gluten-free, low-carb, paleo, Salad, side dish

Nutrition Information

Amount per serving (1/4) — Calories: 188, Fat: 15g, Saturated Fat: 2g, Sodium: 3020mg, Carbohydrates: 13g, Fiber: 5g, Sugar: 7g, Protein: 5g

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