Cauliflower Tabbouleh

Cauliflower Tabbouleh

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 4


  • ½ cup raw cauliflower rice, lightly packed
  • ⅓ cup raw walnuts
  • 1 large bunch curly parsley, stems removed (about 2 ounces)
  • 1 Roma tomato, seeded and diced (3 ounces)
  • ⅓ cup minced purple onion (or 4 scallions)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons minced mint
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper


  1. To rice cauliflower, cut the cauliflower into florets and place in the bowl of a food processor fitted with a metal serrated blade. Pulse until the cauliflower resembles small crumbles or grains of rice. Alternately, use the large holed grating disk and feed the cauliflower florets through the tube to grate. If you don’t have a food processor, simply use the large-holed side of a box grater.
  2. Lightly steam cauliflower rice in the microwave or cook quickly in a pan on the stove to remove the raw taste, but not make it soft. This is optional, but I think the tabbouleh tastes better. Cool.
  3. Cut the stems from the parsley and give it a rough chop. Add the parsley and walnuts to the food processor and pulse until finely chopped.
  4. Scrape the cauliflower and parsley mixture into a medium bowl and add the tomato, onion, lemon juice, and olive oil, stirring to combine.
  5. Season with salt and pepper and serve. Refrigerate any leftovers for up to five days.

Nutritional Information for 1 Serving (makes 4 servings):

Calories: 143, Fat: 14g, Carbs: 6g, Fiber: 2g, Sugar: 2g, Protein: 1g


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