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A bowl of cauliflower tabbouleh salad with tomatoes and cucumbers.

Cauliflower Tabbouleh

This super healthy Cauliflower Tabbouleh will make you feel like you are on the right track.  It is full of bright vegetables and tossed with a lemony, garlic dressing.  Make this for ahead for lunches and feel good about eating your veggies.  {gluten free, keto, low carb}
4.72 from 7 votes
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Course: Salad
Diet: Gluten Free
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10
Calories: 156kcal

Ingredients

  • 1 head cauliflower pulsed in food processor to be size of rice or quinoa
  • 1 14 oz can chickpeas rinsed
  • 1 English cucumber diced small
  • 1 tomato, seeded and diced
  • ½ - 1 cup of chopped parsley
  • ½ cup chopped mint
  • 2 spring onions diced small
  • For Dressing:
  • juice of two lemons
  • 6-7 tablespoon olive oil
  • 1 teaspoon diced garlic
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Break the cauliflower into smaller pieces and place in the food processor. Pulse it 5-10 times depending on desired size.
  • Add all ingredients up to dressing and toss.
  • Put all dressing ingredients into a jar and shake well.
  • Dress salad and taste. Add more salt, pepper and lemon as needed.

Notes

WW Smart Points - 5

Nutrition

Calories: 156kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 248mg | Fiber: 3g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 9.5mg | Calcium: 36mg | Iron: 1.6mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.