This cauliflower tabbouleh salad is beyond fresh with chopped parsley, lemon juice, onion, and tomatoes. We’re going grain-free with this recipe because we’re using cauliflower rice instead of bulger. Prep time comes in under 10 minutes. This popular dish is so fresh you’ll want to make this all spring. Not only is this gluten-free but this cauliflower tabbouleh salad is also dairy-free, low carb, paleo, whole30, vegan, and keto-friendly!
- With only 10 minutes of hands-on prep, you’ll have plenty of time to make delicious side dishes to go along with it.
- The fresh parsley, juicy tomatoes, and tangy lemon juice make this the perfect spring and summer dish!
- This tabbouleh salad is one veggie dish full of flavor. No more bland cauliflower rice.
- 100% vegan, dairy-free, gluten-free, grain-free, whole30, keto, and paleo friendly
How is cauliflower tabbouleh salad lazy?
Since we’re using cauliflower, you can skip the step of soaking grains! Store bought cauliflower rice is the ultimate lazy move. We’re going to chop a couple fresh herbs and veggies while the oven does the rest.
Why is cauliflower tabbouleh salad so good?
I can not express how fresh and flavorful this dish is.
With as much fresh produce as I buy, you’d think I’d be up to my eyeballs in freshness. Since I love my veggies roasted I don’t get enough of that crisp, cleanness, I roast the freshness right out my produce.
But the magic of fresh lemon juice marinating in parsley with a sprinkle of fresh onion and tomato. It’s unreal! This dish should be my spring and summer staple. More fresh herbs, please!
Where to buy these ingredients?
Every ingredient you need you can buy at any grocery store. If you live next to a Trader Joes, then you can get affordable cauliflower rice that’s ready to go.
You can buy a whole cauliflower head and pulse the florets in the food processor to turn it into the rice. The extra step of doing it yourself will only take 5 minutes and will yield you multiple days worth of low-carb rice for a fraction of the price.
How to make
- Mix cauliflower rice with oil and salt
- Roast in the oven at 350 degrees for 20-40 minutes depending on how golden you like your cauliflower rice to be
- Chop parsley, fresh onion, and tomato
- Once cauliflower is cooked and cooled mix with lemon juice, chopped herbs, and veggies
- Add more salt to taste
Ways to serve cauliflower tabbouleh salad
- Serve with low-carb, no-bean hummus
- Add a portabello mushroom steak on the side
- Stuff tabbouleh salad in half an avocado
- Enjoy with summer berries or a slice of watermelon
Make this your own
- You can add roasted diced zucchini or roasted peppers
- Mix in fresh dill, cilantro or mint
- Dice avocado into the dish
- Serve with black or green olives
I’d recommend adding everything to taste. I don’t like a lot of fresh onion, but I love a bunch of lemon juice and parsley!
Roast cauliflower in the oven for as little or as long as you’d like. I love my cauliflower toasted quite golden, but you might want yours baked just long enough to warm up.
Need more vegan, low carb recipes?
- 3 Vegan Keto Recipes – Lasagna, Sushi, Tacos
- 3 Stuffed Vegan Keto Sandwich Cookies – Gluten Free
- 6 Homemade Dairy-Free Coffee Creamers (Vegan, Keto, Whole30, Paleo)
- 3 Vegan Keto Flax Hacks – Oatmeal, Wraps, Crackers
- 3 Vegan Keto No-Bake Desserts
- Pour as much cauliflower as you’d like into a mixing bowl
- Coat with 1-2 tablespoons of oil and mix in salt
- Bake at 350 degrees for 20 – 40 minutes depending on how golden you’d like your cauliflower to be
- Chop fresh parsley, fresh tomato, and dice an onion (as little or as much as you’d like)
- Once the cauliflower rice has cooled mix in squeeze fresh lemon juice and salt to taste
- Toss your freshly chopped veggies and herbs with the cauliflower rice
If you’ve never made tabbouleh before then, I recommend having more herbs and lemons on hand than you think you’ll need. Some people like a lot of fresh herbs while other people like less.
I think this dish tastes better after it sits for a few hours. Once the salt and lemon juice come in contact with the rest of the ingredients, the flavors will blend beautifully!
You can cook your cauliflower rice in a skillet with oil if you don’t want to roast in the oven.
Roasting cauliflower rice is not only lazy, but the toasted flavors are beyond rich! I will never go back to cooking in a skillet. I love my cauliflower extra toasted and super golden around the edges. Feel free to roast your in the oven until just tender, golden is optional.
Store up to for days in the fridge.