Whole30, Low Carb and Paleo Cauliflower Tabbouleh is totally grain free and gluten free, because it’s made with with cauliflower rice! Simply add in some fresh herbs and veggies, then toss with a garlic and lemon vinaigrette. This dish is bursting with all the wonderful flavor of the classic dish!
Years ago, I used to waitress at a fun little breakfast spot. I’d start my shift at 7am then on my feet for about 7 hours straight. By the time my shift was over, I was starving, dyyyyying for a big, delicious lunch.
Lucky for me, a middle eastern restaurant was right next door. I always ordered tabbouleh! It was packed with fresh herbs and garlic, and I literally wanted to lick the plate afterwards. I didn’t, though. Okay, maybe just once or twice (wink).
Making Tabbouleh Grain Free, Whole30 & Low Carb
This recipe is herby, crunchy, lemony, and fresh, with all the delicious middle eastern flavors of tabbouleh, except it’s totally grain and gluten free.
Note: Traditionally, tabbouleh is made with bulgar, so I simply switched the grains for cauliflower rice, and whammo, it’s Whole30 compliant. Not authentic, of course, but it’s got all the flavors reminiscent of tabbouleh. Honestly, cauliflower rice is a fabulous and unbelievably easy substitution for most grains. Try it!
This dish eats more like a salad than anything else, but that’s because I made this very veggie-heavy. It’s just how I like it– when you give me anything crunchy and fresh, I’ll be a happy lady. If you want to make this a complete meal?
All you need is grilled chicken or shrimp to make a perfect, complete lunch or dinner. If you’ve got some lettuce, BAM! You’ve got yourself crowd-pleasing, super flavorful Whole30 Tabbouleh Lettuce Wraps. I made these for my family, and we ate them in about 5 minutes flat.
- Riced cauliflower
- Red onion
- Herbs: Cilantro, Parsley and Mint
Lemon Garlic Dressing
- Red wine vinegar
- Olive oil
- Salt & Pepper
One of the fun things about this dish is how you can make it suit your tastes! Feel free to customize the herbs and veggies that you add. You do you!
- Some people hate cilantro, I get it (well not really, but I won’t judge you if you hate it). Substitute more parsley or extra mint.
- You can add in bell peppers or leave off red onion if that’s not your thing.
Try this cauliflower tabbouleh recipe all on its own, served with grilled chicken and lettuce wraps, or with my Mediterranean Lamb Meatballs.
Mix things up!
What we have to do is mix things up sometimes, because Whole30 will get really boring really fast if you do the same thing over and over. The name of the healthy-eating game for me is always fun!
I try to find dishes that sound exciting and flavors that seem unique. I’m gearing up for another Whole30 right now, and I’ve already planned out a few weeks worth of dinners. This Cauliflower Tabbouleh recipe is going into the rotation at week 2, which is right around the time I’m ready for a big burst of flavor.
Because one thing I’ve learned about being successful in your Whole30 is that you have to be intentional about fending off food boredom.
Use a different type or cut of meat or try a new flavor combination. Don’t just roast or mash every vegetable you eat. Switch it up every so often, and you’ll be doing yourself a big favor and setting yourself up to succeed.
Fun fact: This recipe tastes even better the next day!
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Have you made this Cauliflower Tabbouleh recipe?
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Cauliflower Tabbouleh (Grain Free)
- 2 bags of frozen riced cauliflower, about 5 cups
- 1 large tomato
- 1/2 red onion
- 1 English cucumber or 2 garden cucumbers, seeded
- 1 cup any combination of cilantro and parsley
- 8-12 mint leaves (I don’t like a lot of mint in this but feel free to add more if you like it!)
Lemon Garlic Dressing
- Juice of 2 lemons + 1 tsp zest
- 1 Tbsp red wine vinegar
- 1/4 cup olive oil
- 1 clove garlic minced
- 1 tsp salt
- 1/4 tsp pepper
- Whisk all ingredients together and season to taste.
Prepare Cauliflower Tabbouleh
- Prepare the cauliflower on the stovetop or microwave.
- Set it aside and allow it to cool, then chill in the refrigerator or on an ice bath.
- Dice the tomato, cucumber, red onion and herbs.
- In a large bowl, mix it all together with the dressing and season to taste.
- Garnish with extra slices of lemon and herbs, and enjoy.