CAULIFLOWER TABBOULEH SALAD
This salad would be perfect for a light summer dinner—it’s inspired by tabbouleh, which is a grain-based salad that usually has lemon, mint, parsley, cucumbers, and lots of lemon juice. As someone who eats a Paleo diet, I sometimes find myself missing out on trendy quinoa bowls at cute juice bars, so this one is for those afternoons when I want something light but still want to avoid rice and other grains. SERVES 4
PREP TIME: 20 minutes
COOK TIME: None
1 head cauliflower, cut into florets
2 to 3 cups (720 ml) your favorite salad mix (I like field greens with arugula)
½ red onion, diced
1 large cucumber, diced
10 ounces cherry tomatoes, halved
½ cup chopped fresh mint
¼ cup chopped fresh parsley
3 tablespoons (45 ml) extra-virgin olive oil
Juice of 2 or 3 lemons
Salt
Freshly ground black pepper
- In a food processor or blender, “rice” the cauliflower—you want it to be pretty fine, but keep in mind that you’re eating it raw and in a salad, so it needs to have some texture to it.
- In a large serving bowl, combine the salad mix with the riced cauliflower, onion, cucumber, tomatoes, mint, and parsley. Toss, and drizzle the olive oil and lemon juice over it.
- Season with salt and pepper, and toss again. Serve immediately.
VARIATION 1 CAULIFLOWER RICE SALAD WITH BALSAMIC: Skip the olive oil and lemon drizzle and serve with Balsamic Vinaigrette (here) for a sweeter version.
VARIATION 2 CAULIFLOWER RICE SALAD WITH KALE, BACON, AND RANCH: Use massaged kale (see here) instead of field greens. Skip the mint and parsley, and add 2 slices cooked crumbled bacon to the salad.
More Recipes You'll Love
Cauliflower tabbouleh salad swaps the bulgur for finely riced raw cauliflower and doubles down on herbs, cucumber, and juicy tomatoes. Tossed with field greens and a bright lemon-olive oil dressing, it's crunchy, fresh, and ready in 15 minutes flat. The kind of salad that makes a plate of grilled chicken feel complete.
Pro Tips
- Rice the cauliflower finely but stop short of a paste — you want tiny fluffy grains with enough texture to give the salad some bite.
- Use raw cauliflower here; it keeps a pleasant crunch that stands in for the grain the classic version uses.
- Fresh mint and parsley are non-negotiable — this salad is mostly herbs by design, so don't be shy with them.
- Dress it right before serving. The raw cauliflower softens and weeps if it sits in lemon juice too long.
Frequently Asked Questions
Can I make cauliflower tabbouleh ahead of time?
You can prep the riced cauliflower and chopped vegetables ahead, but dress and toss the salad within an hour of serving for the freshest texture.
Is raw cauliflower hard to digest?
For some people, yes. If that's you, steam the riced cauliflower for 2 minutes and cool it completely — it softens the bite without losing the salad's character.
What does this salad pair well with?
Grilled chicken or fish, or stuffed into lettuce cups alongside hummus-style dips. It's also a great potluck side since it holds up better than leafy salads.
Can I add protein to make it a meal?
Absolutely — leftover shredded chicken, flaked salmon, or chopped hard-boiled eggs all turn it into a full lunch without any fuss.
Recipe Card
Ingredients
Method
- In a food processor or blender, “rice” the cauliflower—you want it to be pretty fine, but keep in mind that you’re eating it raw and in a salad, so it needs to have some texture to it.
- In a large serving bowl, combine the salad mix with the riced cauliflower, onion, cucumber, tomatoes, mint, and parsley.
- Toss, and drizzle the olive oil and lemon juice over it.
- Season with salt and pepper, and toss again.
- Serve immediately.
