Low Carb Tabbouleh

10 20 130
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 4
Low Carb Tabbouleh
Health Highlights


1/2 medium head Cauliflower (roughly chopped)
1 tbsp Extra virgin olive oil
2 tomato Plum tomatoes (seeded and very finely diced)
1 small Yellow onion (peeled and very finely chopped)
1 cup Parsley, fresh (chopped. Can use cilantro also)
6 leaf Mint, fresh (leaves only; chopped)
2 tbsp Extra virgin olive oil (for dressing)
1 whole lemon(s) Lemon juice (for dressing)
1 dash Kosher salt (to taste)
1 dash Black pepper (to taste)


  1. Take your cauliflower and place it in a food processor. Pulse a couple of times until crumbly (size of rice grains). Do not over process as you will end up with cauliflower puree. 
  2. In a medium pan over medium/high heat, warm up olive oil. Add your cauliflower rice and cook, stirring often, for 5-7 minutes. Transfer your cauliflower rice to a plate and set it aside to cool. 
  3. The secret to good tabbouleh lies in how you cut your vegetables. Start by finely dicing the tomatoes (1/2 cm or ¼ inch). Add them to a large bowl without the seeds or juice.
  4. Slice your mint leaves and parsley (with the stalks) into 1-2 mm slices with a sharp knife, trying to cut them as thin as possible without bruising the leaves and turning them to mush. Toss them with the tomatoes. 

  5. Make your dressing by mixing together the olive oil, lemon juice. Season to taste with sea salt and freshly ground pepper. 
  6. Once your cauliflower rice is fully cooled. Toss it together with the finely chopped parsley, mint, and tomatoes. Mix in your dressing. 
  7. Enjoy immediately for the crunchiest results. However, tabbouleh keeps quite well covered in the fridge for up to 3 days. 

Nutrition Facts

Per Portion

Calories 130
Calories from fat 96
Calories from saturated fat 14.0
Total Fat 10.7 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.6 g
Cholesterol 0
Sodium 71 mg
Potassium 405 mg
Total Carbohydrate 7.4 g
Dietary Fiber 2.6 g
Sugars 3.0 g
Protein 2.3 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources