Go Back

Cauliflower Tabbouleh (Oil & Gluten Free)

A fresh, light and delicious cauliflower tabbouleh
Course Light Lunch, Lunch, Side Dish, Side Salad
Cuisine Middle Eastern
Keyword Dairy-Free, Fresh, Gluten-Free, Grain Free, Healthy, Oil Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4


  • 1/2 Cauliflower head riced
  • 2 Scallions (both white and green parts) thinly sliced
  • 1/3 Cucumber finely diced
  • 6-8 Cherry tomatoes finely diced
  • 2 hands full of Parsley finely chopped
  • 1 hand full of Mint leafs finely chopped
  • 1 Lemon juiced
  • A drizzle of Olive oil (optional)
  • Salt, to taste
  • Pepper, to taste


  • Run the cauliflower in a blender until you have a couscous-like texture.
  • Preheat a nonstick pan over medlum heat with a little drizzle of olive oil.
  • Add the cauliflower couscous and fry until it starts to get some color. Stir occasioanlly.
  • Meanwhile dice, slice and chop the rest of the ingredients and put in a bowl.
  • When cauliflower is done add it to the bowl and squeeze the lemon juice over everything.
  • Season according to taste with salt and pepper and combine everything well.
  • Garnish with a few extra tomatoes on top (optional).