Print
Whole30 Cauliflower tabbouleh made with cauliflower rice, cucumber, tomato, garlic, onion, and herbs, topped with lemon wedges.

Whole30 Cauliflower Tabbouleh

An unbelievably simple side dish that's Paleo, Low Carb, and Whole30 compliant. To make it a complete meal, just add grilled chicken or shrimp!

Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients

Cauliflower Tabbouleh

  • 2 bags of frozen riced cauliflower rice, 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

Instructions

Prepare Dressing

  1. Whisk all ingredients together and season to taste.

Prepare Cauliflower Tabbouleh

  1. Prepare the cauliflower on the stovetop or microwave.

  2. Set it aside and allow it to cool, then chill in the refrigerator or on an ice bath. 

  3. Dice the tomato, cucumber, red onion and herbs. 

  4. In a large bowl, mix it all together with the dressing and season to taste.

  5. Garnish with extra slices of lemon and herbs, and enjoy.