What is tabbouleh made of?

Traditional tabbouleh is made with bulgur wheat, parsley, tomatoes, cucumbers, onion, lemon juice, and olive oil. This version swaps bulgur for riced cauliflower.

What is the dressing for tabouli?

The dressing is a simple mix of fresh lemon juice, lemon zest, minced garlic, salt, and pepper—no oil needed in this metabolism-friendly version.

Why do you soak cauliflower before cooking?

In this recipe, you don’t need to soak or cook the cauliflower. It’s pulsed raw in a food processor to create a rice-like texture that keeps the salad fresh and crisp.

Why is tabbouleh healthy?

This Cauliflower Tabouli is loaded with fiber, antioxidants, and plant-based nutrients. It’s grain-free, low glycemic, and supports digestion, metabolism, and hormone balance, especially great for women 40+.

Cauliflower Tabouli: The Grain-Free Twist This Nutritionist Swears By

Description

This recipe is great because you can eat as much of this as you like. Why? No grains!

(can you tell I like it when I can eat a lot of food while still making sure I feel great & keep the weight in check?)

Eat as a side dish or a meal by adding your fav choice of protein.

The best part? It’s Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Oil-free, Low Glycemic & full of plant-based goodness. The other best part? It’s a great way to get more veggies into your life. Your family will NEVER know they’re chowing down on veggies!

Ingredients

Scale

2 lb head of cauliflower – riced
1 English cucumber chopped
2 tomatoes, diced
1 small onion, diced
1 bunch flat leaf parsley
1/4 cup freshly chopped cilantro
1 tablespoon freshly chopped basil
2 garlic cloves, minced
Zest and juice of 1 lemon
Salt & Pepper to Taste

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Instructions

Cut the cauliflower in half, remove the core, then cut into small florets
In small batches, process the cauliflower in a food processor until small and uniform in size, looks like rice. Transfer over to a large mixing bowl, then continue until all the cauliflower is processed
Stir in the cucumbers, tomatoes, and chopped herbs
Toss in the garlic, lemon, and stir to combine, then season to taste with sea salt & pepper if you want

Notes

Serve it chilled or at room temp. It stores well for 2–3 days, so you can batch it ahead for lunches or snacks.