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Cauliflower Rice Tabbouleh

Cauliflower Rice Tabbouleh is loaded with veggies, and topped with a delicious lemon herb dressing! So simple for a side dish or lunch option.

Course Side Dish
Cuisine Mediterranean
Keyword Dairy-Free, Keto, Paleo, Vegan, Whole30
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 servings
Calories 157 kcal
Author Amy Rains

Ingredients

  • 1 large head of cauliflower or 12 oz cauliflower rice approximately 2 cups*
  • 1 cup chopped cucumber
  • 3/4 cup chopped cherry tomatoes
  • 1/3 cup chopped red onion*
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh parsley
  • Juice of 1 large lemon about 1/4 cup
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp dried basil (optional)
  • Salt to taste
  • Lemon pepper to taste (optional)

Instructions

  1. Begin by preparing your cauliflower rice. Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor. You can also use store bought cauliflower rice and will need around 3-4 cups.

  2. Place rice in a large bowl. Add all vegetables and fresh herbs, and mix well.
  3. Whisk together lemon juice, vinegar, oil, basil, salt and pepper. Pour dressing over vegetable mixture and stir to coat.

  4. Add more salt and lemon pepper to taste. Serve immediately or refrigerate to let flavors meld.

Recipe Notes

I used red onion, although traditional tabbouleh contains scallions. You can use scallions in place of the red onion, I just prefer the stronger taste of red onion.

Nutrition Facts
Cauliflower Rice Tabbouleh
Amount Per Serving
Calories 157 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 69mg3%
Potassium 806mg23%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 6g7%
Protein 5g10%
Vitamin A 988IU20%
Vitamin C 114mg138%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.