Cauliflower Tabbouleh

Delightfully refreshing side or lunch for spring and summer!


  • 12-16 oz riced cauliflower (fresh or frozen), cooked

  • 1/2 teaspoon sea salt plus more

  • 1/4 cup fresh lemon juice

  • 1 garlic clove, minced

  • 1/2 cup extra-virgin olive oil

  • Freshly ground black pepper

  • 1 large English cucumber, de-seeded, cut into 1/4" pieces

  • 1 pint cherry or grape tomatoes, halved

  • 1 cup chopped parsley, or more to taste

  • 1/2 cup chopped fresh mint, or more to taste

  • 2 scallions, thinly sliced

  • Pinch cayenne pepper

  • Pinch cinnamon powder

  • Pinch coriander powder


  • After the cauliflower rice has been lightly cooked, allow to cool completely.

  • While cauliflower is cooling, whisk lemon juice and garlic in a small bowl. Gradually add in olive oil and season with salt and pepper.

  • Transfer cauliflower to a large bowl, and mix in cucumber, tomatoes, herbs, scallions and dressing. Toss to coat.

  • Season to taste with salt, pepper and spices.

  • Best when prepared one day ahead to allow flavors to marinate overnight. Store in refrigerator and serve chilled.


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