Go Back
Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad

Inspired by Lebanese tabbouleh, a parsley salad traditionally made with bulgar, mint, diced tomato, onion, garlic, lemon juice, olive oil, and salt, this tabbouleh uses cauliflower in place of bulgar, making it raw & grain-free. It is light, lemony, fresh, and full of flavour. The perfect side dish to go alongside lentil rice, falafals, pita bread and hummus. (makes ~ 4 cups)

Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 154 kcal


  • 2 cups finely chopped parsley / roughly 2 bunches fresh parsley (large stems removed, chopped and then measured)
  • 1 cup cauliflower / roughly 1/4 head (grated, finely chopped, or riced)
  • 1/2 cup finely diced cherry tomato / roughly 8 cherry tomatoes (diced then measured)
  • 1/2 cup finely diced cucumber / roughly 1/4 large cucumber (diced then measured)
  • 1/4 cup finely chopped mint leaves / roughly a small handful of mint leaves (chopped then measured)
  • 1/4 cup chopped spring onion / roughly 1-2 spring onions (chopped then measured)
  • 1 clove garlic, minced
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp sea salt (plus more to taste)
  • 1 pinch cinnamon


  1. To a large mixing bowl, add chopped parsley, grated cauliflower, diced tomato, diced cucumber, chopped mint leaves, and chopped spring onion. (TIP: Pulse ingredients using a food processor or chopper to reduce prep time!)

  2. Add minced garlic, lemon juice, olive oil, sea salt and cinnamon. Toss well to combine. Adjust seasonings to taste, and enjoy!


  • Nutritional information is approximate.
  • Prep time will vary depending on whether ingredients are chopped by hand or with a food processor.