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

Total Time: 20

Servings:

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

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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