Published On: Mon, Jan 27th, 2020

Tabbouli , The Best Cauliflower Tabbouli

Cauliflower TabbouliTabbouli

Tabbouli is an Arabic salad of various kinds. This salad is traditionally made from ingredients like wheat bulgur, parsley, onions or green onions, tomatoes, cucumbers and so on. But you can make this salad with other ingredients. Quinoa, cauliflower or even lentils are ingredients that can be used instead of bulgur.

This salad is so easy to make, plus its full of nutrition. You can make this salad as a side dish to go with tasty recipes like creamy Mediterranean chicken or herbed lemon garlic chicken skewers. This tasty salad is also a great meal prep option.

Cauliflower Tabbouli Salad :

Cauliflower Tabbouli salad is based on the traditional Mediterranean salad recipe, but made with cauliflower rice instead of bulgur as a low carb alternative.


2 cups grate cauliflower

4 tomatoes, seeded and diced

4 green onions

1 cucumber,diced

2 cup fresh parsley,minced

1/4 cup packed mint leaves, minced

1 clove garlic, finely minced

1 tablespoon salt to taste

Black pepper

Juice of 1 lemon

2 tablespoons olive oil

Prepare the ingredients:

This recipe is based on traditional Tabbouli recipe, so it is a lot of the same ingredients but with a swap for cauliflower instead of bulgur and in large quantities.

First you should grate about 2 cups of cauliflower. For doing that you can use a box grater or a food processor, with the latter being quicker.

Chop the tomatoes, parsley, mint and green onions very finely.

For dressing just whisk together the olive oil and garlic and lemon juice.


How to make cauliflower Tabbouli:

For soften cauliflower you can microwave the cauliflower for about 2 minutes but in another way you can pour the olive oil and lemon juice mixture over and stir to combine This dressing will help soften the cauliflower and improve its taste.

In the next step you should add the minced and chopped vegetables you have prepared on top of the salad.

And finally, add salt and pepper to taste and stir well to combine. The texture will be soft and the dressing will be plentiful, but that all helps to create a juicy delicious Tabbouli salad.

Make a better cauliflower Tabbouli:

It is better to mix the salad immediately before serving. You should toss the dressing right before you serve the salad. Because of the chopped parsley in cauliflower Tabbouli salad, which can become soggy if it soaks in the dressing for too long.

The most important thing in thus salad is chopping. In addition to making sure the cauliflower is finely grated, make sure the parsley, mint , green onions, and tomatoes are also finely chopped.

You have use ingredients with high quality. We suggest you to use ripe tomatoes, fresh parsley, freshly squeezed lemon juice and extra virgin olive oil. That attention to the quality of the ingredients is what will make the taste stand out.

Tabbouli salad is a great make ahead option:

Typically,I don’t like making salads ahead of time because anything green gets rather yucky after it sits in the refrigerator. Because all of the herbs are chopped so fine and they’re soaking in lemon juice, they stay a nice vibrant green and continue to taste fresh. This is one of the few salads that I like to make a big batch of and continue to eat throughout the week. Because this recipe is so healthy, it’s a great grab-and-go option to have on hand.

Traditional Tabbouli salad:


1 cup bulgur

1 cup boiling water

1 cup fresh parsley minced

1/4 cup mint leaves minced

1 pint grape tomatoes

1 medium cucumber seeds removed and diced

1/2 teaspoon salt

1/4 teaspoon pepper freshly ground

3 Tablespoons lemon juice

3 Tablespoons olive oil


Remove boiling water from heat and add bulgur. Stir to combine and allow to sit for about an hour. When done, fluff with a fork .

In a large bowl, combine all ingredients except olive oil. Toss to combine and chill for one hour.

Immediately before serving, add olive oil and toss well to combine. Season with additional salt and pepper, if desired.

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