Home » Blog » Paleo Diet » Paleo Diet Recipes » Paleo Side Dishes Recipes » Cauliflower Tabouli (Tabbouleh) Salad Recipe [Paleo, Keto, AIP]

Cauliflower Tabouli (Tabbouleh) Salad Recipe [Paleo, Keto, AIP]

Tabouli (also called tabbouleh) is a light side dish (mezze) popular in Middle Eastern cuisines. It’s traditionally made using bulgur (a type of whole grain) or couscous along with tomatoes, parsley, mint, olive oil, lemon juice, and onion.

In this dish, I’ve replaced the grains (bulgur or couscous) with raw cauliflower florets that have been food processed into small pieces. This produces a texture that’s similar to couscous in texture and look. But I’ve kept most of the other traditional ingredients to produce a similar flavor.

This dish is Paleo as well as low carb (ketogenic). It’s a great side dish to serve to help you eat more raw vegetables.

To make an AIP (Paleo autoimmune protocol) version of this cauliflower tabouli salad that’s nightshade-free, just switch the diced tomatoes for diced beets. If you have trouble find beets, then radishes can be used instead.

Cauliflower Tabouli (Tabbouleh) Salad Recipe

Step 1:

Place the cauliflower florets into a food processor and food process until small couscous-like pieces are formed. Make sure the cauliflower florets are dry so that it doesn’t turn into a mash instead.

Step 2:

Add in the chopped parsley and mint leaves.

Step 3:

Chop up 1 slice of lemon with the peel on into small pieces and add to the bowl as well. If you don’t want the dish to have too citrusy of a flavor, then just add in 1/2 teaspoon of lemon juice instead.

Step 4:

Chop the cherry tomatoes and add them to the bowl as well.

Step 5:

Add in olive oil and salt and pepper to taste.

Step 6:

Mix well and serve as a side dish with your meal.

Pinterest Image for Cauliflower Tabouli (Tabbouleh) Salad Recipe [Paleo, Keto, AIP]

Cauliflower Tabouli (Tabbouleh) Salad Recipe [Paleo, Keto, AIP]

---

• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Cuisine: Lebanese

Print Recipe

Pin Recipe

Ingredients

• 100 g (3.5 oz) cauliflower florets
• 2 Tablespoons parsley, finely diced
• 3 mint leaves, finely diced
• 2 cherry tomatoes, diced (use 1/2 a small beet diced for AIP)
• 1 slice lemon diced
• 1 Tablespoon olive oil
• Salt and pepper to taste (omit pepper for AIP)

---

Instructions

1. Food process the cauliflower florets to form a couscous like texture. Make sure the florets and the food processor is dry to prevent a mash from forming instead.
2. Mix the food processed cauliflower florets with the finely diced herbs, tomatoes, lemon slice, olive oil, and salt and pepper to taste.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Serving Size: 90 g
• Calories: 80
• Sugar: 2 g
• Fat: 7 g
• Carbohydrates: 5 g
• Fiber: 2 g
• Protein: 1 g