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Keto Cauliflower Tabbouleh

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

keto cauliflower rice tabbouleh

Ingredients for Salad
 12 oz riced cauliflower
 3 Roma tomatoes, seeded and diced
 ¼ cup red onion, diced
 1 bunch fresh parsley (curly), about 1.5 cups, finely chopped
 20 fresh mint leaves, finely chopped
Ingredients for Dressing
 1 large lemon, juiced, 1/4 cup
 3 tbsp oil (avocado or olive)
 1 clove of garlic, minced
 ½ tsp salt
 ½ tsp black pepper

Cook cauliflower according to package directions. Meanwhile, heat a large sauté pan over medium-high heat.


Prepare the ingredients for the salad and add to a large mixing bowl.


Transfer the cauliflower to the hot pan to get rid of the excess moisture, stirring occasionally, for 5–10 minutes. Set aside to cool.


Combine the dressing ingredients in a small bowl, except for the oil.


Drizzle the oil in slowly while whisking vigorously.


Toss the salad ingredients together. Add dressing and toss to coat.


Serve immediately or chill for later, tossing just before serving.

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 138
% Daily Value *
Total Fat 10g16%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.