Cauliflower Tabbouleh Salad - Health Chef Julia

Cauliflower Tabbouleh Salad



4 cups Cauliflower Rice (about a 15-16 ounce bag or 1 medium cauliflower, grated) 1/2 Large Cucumber (diced)

2 stalks Celery (diced)

4 Tomato (seeded and diced)

4 Scallion (white and green parts thinly sliced)

1/4 cup Mint Leaves (minced)

1 cup Parsley (minced)

3 tbsp Avocado Oil (such as Primal Kitchen brand, may substitute olive oil) 


1 Garlic (finely minced if not using a food processor)

1/2 tsp Salt (or to taste)

1/4 tsp Black Pepper (or to taste)


  1.  Place a large skillet over medium heat. Add 1 tsp. Avocado oil. When the oil starts to shimmer, add the riced cauliflower and stir. Continue heating and stirring until cauliflower starts to release some of its moisture and is crisp-tender (don't overcook it - you want it a little 'al dente' or 'toothy'). Remove from heat and continue to stir for a couple more minutes to help the moisture evaporate as the cauliflower cools. Spread onto a large plate or baking sheet and set in the freezer while you make the dressing and chop the veggies.
  2. Add all the dressing ingredients to a blender and blend on high until well combined. (Alternatively, you can finely mince the garlic then whisk dressing ingredients in a small bowl if you don’t have a blender.
  3. When the cauliflower is cool, place it in a large bowl with cucumber, celery, tomatoes, onions, mint, and parsley.
  4. Pour dressing over salad and stir to combine. Taste and adjust spices as needed. Serve immediately, or refrigerate for 30 minutes to allow flavors to combine.
  5. Store unused portions in a covered container in the fridge for up to 4 days.

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