Name: Cauliflower Tabbouleh
Prep time: 30 min
Total time: 30 min
Ingredients: 2 1/2 Cup Riced Cauliflower; 2/3 Cup Lemon Juice; 1/2 Teaspoon Pepper; 1/3 Cup Olive Oil; 1 Clove Garlic; 1 Teaspoon Salt Salt; 5 Bunches Parsley; 1 Small Red Onion; 12 Ounce Cherry Tomatoes

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

This cauliflower tabbouleh recipe may just because your new favorite low carb salad! Full of veggies, doused in a flavoring dressing, and taste wonderful with everything!

Gluten Free

Lactose Free

Vegetarian

Paleo

Whole 30

Mediterranean

Vegan

Frozen Vegetables

gram

riced cauliflower

Juice

milliliter

lemon juice

Seasonings

black pepper

Oils

olive oil

Fresh Vegetables

garlic

salt

fresh parsley

red onion

cherry tomato

Alpha-carotene

Vitamin A

Total polyunsaturated fatty acids

Zinc

Minerals

Phosphorus

Magnesium

Iron

Water

Calories

Vitamin K

Vitamins

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-carotene

Choline

Vitamin B6

Pantothenic acid (B5)

Vitamin E

Lycopene

Beta-cryptoxanthin

Dietary Folate Equivalents

Thiamin (B1)

Selenium

Vitamin C

Niacin (B3)

Riboflavin (B2)

Manganese

Copper

Sodium

Potassium

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

A vibrant and delicious Mediterranean Tabbouleh salad packed with fresh herbs, vegetables, and perfectly marinated bulgur. This easy-to-follow recipe makes a delightful appetizer or a light, healthy main course.

Refreshing Mediterranean Tabbouleh

This tabbouleh recipe is a bulgur wheat salad made with fresh herbs, tomatoes and cucumber, all tossed together in a simple lemon dressing. A delicious and healthy side dish that pairs perfectly with a variety of Mediterranean dishes.

Tabbouleh Recipe

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Quinoa Tabbouleh Recipe

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Lebanese Tabbouleh Salad

Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.

This Tabbouleh with Avocado Packs Half Your Daily Fiber

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Tabouli Salad

This Quinoa Chickpea Tabbouleh Salad is made with all the ingredients of a traditional tabbouleh, but made with quinoa instead, and with chickpeas for extra protein! The dressing is a super simple mixture of lemon juice, garlic, spices, and olive oil, and the salad keeps great in the fridge for several days!

Quinoa Chickpea Tabbouleh Salad

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once. You don’t want to run your knife over the herbs again and again; doing so will bruise them and lead to a soggy salad. This is part of BA's Best, a collection of our essential recipes.

BA's Best Tabbouleh

Cauliflower Tabbouleh

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