Cauliflower Tabouleh

Cauliflower Tabouleh

Cauliflower Tabouleh

Cauliflower Tabouleh tastes like an authentic tabouleh but it is doesn’t have the carbs of the original recipe. Tomato, parsley, mint, garlic and lemon juice bring a freshness to this dish, that makes it a lovely side dish that will go with many meals.

Serve it with some grilled meat, chicken or fish, along with a low carb wrap such as this Healthy Low Carb Wrap Recipe, and you have a simple to make, great tasting meal. There’s also a lovely tasting Lamb Kofta that goes brilliantly with this recipe.

Cooking Hints

Not being a fan of over cooked cauliflower rice, I prefer to have mine slightly under cooked for this Cauliflower Tabouleh, to add a little more crunch. My preference is to steam the rice in the microwave only for about 1 1/2 minutes. If you prefer to cook your for longer, I would microwave it for up to 3 minutes maximum. An alternative to using the microwave for cooking, is to steam or boil the cauliflower instead. Once again, cook it to your own taste.
Cauliflower Tabouleh

Fresh Ingredients

Using fresh herbs in this lovely recipe is why this recipe tastes so brilliant, so use them if you can. If you struggle to find the fresh herbs but have dried herbs on hand, you could use them instead. I would only use a couple of tablespoons of dried herbs though, as they are more concentrated.

More Delicious Low Carb Salads

If you are looking for more fantastic tasting low carb salad options, make sure you check out these recipes. All of these recipe would go well as a side dish to go with meat, fish or chicken and a couple of these recipes are substantial enough to serve as a main dish.

Pumpkin Bean Feta Salad
Oven Roasted Pumpkin Haloumi Salad
Caesar Salad
Cauliflower Potato Salad

Cauliflower Taboulleh

Cauliflower Tabouleh

Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Course: Lunch, Salad, Side Dish
Cuisine: Cauliflower Recipe, Gluten Free, Keto, LCHF, Low Carb, Middle Eastern
Keywords: cauliflower, ketotabouleh, mint, parsley, salad, tabouleh
Servings: 10 serves


Salad Ingredients

  • 1 head cauliflower riced
  • 3/4 cup parsley finely chopped
  • 3/4 cup mint finely chopped
  • 2 large tomatoes finely chopped
  • 1 small red onion finely chopped
  • 2 spring onions finely chopped
  • 1 teaspoon garlic finely chopped

Dressing Ingredients

  • 4 tablespoons EVOO- extra virgin olive oil
  • Juice of 1 lemon or to taste
  • Salt and pepper to taste


  • Microwave the cauliflower rice for 90 seconds, or to taste. You can also boil or steam it if preferred. Allow to cool before adding to the salad. 
  • Gently toss all of the other ingredients through the cooled cauliflower. Add the dressing ingredients and fold through till salad is well coated.
  • Store for up to 3 days in the refrigerator.

Nutritional Information

Serving: 1serve | Calories: 80kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Fiber: 3g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh
Do you want to receive more recipes like this one? Subscribe to our newsletter now!

2 thoughts on “Cauliflower Tabouleh”

Comments are closed.