Warming Dishes For Cold Days

Cauliflower Tabbouleh

Cauliflower Tabbouleh

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There are times when I need to balance my calorie intake, as when I ate too much. This salad is perfect for that. It’s filling, delicious and very low in calories. 

Usually you use bulgur to make tabbouleh. This low carb version is the same recipe, but I used shredded cauliflower instead of bulgur.

It is very important that you season the salad well. So don’t be stingy with salt and pepper!




5.0 from 1 reviews
Cauliflower Tabbouleh
Gang/Type: Salad
Ergibt/Yield: 2 - 4 Portions
  • 1 small head cauliflower
  • 1/2 bunch green onions
  • 1 cucumber
  • 4 tomatoes
  • 1 bunch parsley
  • 1/2 bunch mint
  • 1 tsp cumin
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt
  • pepper
  1. Cut the cauliflower in big chunks and shred in the food processor. Quarter the cucumber and slice it. Cut the green onions in rings. Dice the tomatoes. Chop parsley and mint.

  2. Combine all ingredients and season well with salt and pepper. Let steep for 30 minutes, then season to taste with salt and pepper once more.
I shredded the cauliflower in my food processor.


  1. Marina
    Wednesday May 3rd, 2017 / 09:22 PM

    Hi Rina, I love your photos, and this recipe sounds super yum! I love making tabbouleh, and especially with cauliflower because it’s such a nutritious vegetable, and raw too! I don’t use any oil, and it still comes out yummy every time.
    Thank you for the inspiration, now I am craving this for dinner 🙂
    Big hug,

    • Rina
      Thursday May 4th, 2017 / 06:32 AM

      Hi Marina,
      Thank you for your kind words and your rating. I am glad you like my recipe ? Enjoy, when you make it.

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