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Gluten-Free Cauliflower Tabbouleh Salad
Original recipe: 4 servings · Prep: 15 min · Cook: 0 min · Total: 15 min
By Freeflourish Editorial TeamPublished May 11, 2026 | Updated Oct 3, 2026
Middle Eastern-inspired
15 mins
glutenfreelowcarbdairyfreeeasy30minutesorlesssidedishfamilyfriendlyquickrecipes
This uncooked tabbouleh-style salad combines finely riced cauliflower with parsley, mint, tomato, cucumber and green onions. Toss with lemon, olive oil and garlic, then let the salad rest as directed before serving.
Prep
15 min
Cook
0 min
Total
15 min
Servings
4
Difficulty
easy
Cuisine
Middle Eastern-inspired
Ingredients
Servings
4
- 1 medium head cauliflower (about 4 cups riced)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 3 medium tomatoes, diced
- 1 small cucumber, diced
- 4 green onions, thinly sliced
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
-
Remove leaves and core from the cauliflower head. Cut into chunks and pulse in a food processor until it resembles couscous-sized grains. Avoid over-processing to prevent mushiness.
-
Transfer the riced cauliflower to a large bowl. Add the finely chopped parsley, mint, diced tomatoes, cucumber, and green onions.
-
In a small bowl, whisk together the lemon juice, olive oil, and minced garlic until well combined.
-
Pour the dressing over the cauliflower mixture. Toss gently to coat evenly.
-
Season with salt and freshly ground black pepper to taste. Adjust lemon juice or olive oil if desired.
-
Let the salad rest for 10 minutes at room temperature to allow flavors to meld.
-
Serve chilled or at room temperature as a refreshing, healthy gluten-free side dish or light meal.
Frequently Asked Questions
- Is the cauliflower cooked?
- No. Pulse raw cauliflower into small grains, then toss it with the herbs, vegetables and dressing.
- Is there bulgur in this tabbouleh?
- No. Riced cauliflower forms the base of this version; the ingredients do not include bulgur.
Storage
Keep leftover tabbouleh covered in the refrigerator and use within 3 days. Serve chilled; this raw salad does not need reheating. Stir before serving, as the vegetables can release liquid.
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