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“Cabbouleh” (Cauliflower Tabbouleh) Vegan, Gluten-Free

Servings 4
Calories 212 kcal


  • 1 medium raw cauliflower riced
  • 1 medium tomato small diced
  • 1 red bell pepper de-seeded and small diced
  • 1/4 red onion small diced
  • 2 cloves garlic minced
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh mint
  • 1 cucumber de-seeded and small diced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • optional ingredients – feta cheese crumbles toasted pine nuts, or minced jalapeno


  1. Using the grating attachment on your food processor, process all the raw cauliflower. You’re wanting little pieces of raw cauliflower about the size of cooked grains of rice. This creates most of the bulk for the recipe.
  2. You may need to work in batches so dump out the riced cauliflower in to a large bowl as you go. If you don’t have a food processor, you can finely chop the raw cauliflower or use a box grater (this way can get messy).
  3. After you’ve “riced” all the raw cauliflower and prepped the rest of your veggies, simply combine everything in the large bowl. Add any optional ingredients if you’re using them.
  4. Keep refrigerated until ready to serve. Can be refrigerated for up to 3 days.
  5. Enjoy!