Cauliflower Tabbouleh (Whole30, Grain Free)

This Cauliflower Tabbouleh is a fun, totally grain-free and gluten-free spin on traditional Tabbouleh, because it’s made with cauliflower rice! Simply add in some fresh herbs and veggies, then toss with a garlic and lemon vinaigrette. This Whole30 and Paleo dish is bursting with all the wonderful flavor of the classic dish!

Why We Love It

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

I wanted to recreate that lovely dish I used to enjoy so much, because that’s is something I really enjoy doing (just see my Whole30 Kung Pao Chicken or Whole30 Spaghetti and Meatballs).

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.

Recipe Ingredients

• Riced cauliflower
• Tomato
• Red onion
• Cucumber
• Herbs: Cilantro, Parsley and Mint

Lemon Garlic Dressing

• Lemon
• Red wine vinegar
• Olive oil
• Garlic
• Salt & Pepper

Recipe Variations:

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 in lettuce wraps, or with any Mediterranean-inspired mains like Greek Yogurt Grilled Chicken or 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.

Tip: This recipe tastes even better the next day!

I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.