Grain-Free Cauliflower Tabbouleh (paleo, GF)
Prep time
Total time
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Serves: 10
  • Salad:
  • 1 medium-large head cauliflower
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • ½ cup packed fresh mint leaves, chopped
  • 3 green onions, thinly sliced
  • 1 cup cherry or grape tomatoes, quartered or halved (depending on size)
  • 1 medium cucumber, peeled and chopped
  • Dressing
  • 1 tbsp finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons fine sea salt
  • ¼ teaspoon black pepper
  1. Salad: Cut off the tough ends (keep the stems!) of the cauliflower chop until very fine (size of bulgur grains—you can do this in seconds in a food processor). Transfer to a large bowl and add the parsley, mint, green onions, tomatoes, and cucumber.
  2. Dressing: In a small bowl, whisk together the lemon zest, lemon juice, oil, cumin, salt, and pepper. Drizzle the vinaigrette over the vegetables and toss. Let stand at least 15 minutes to blend the flavors. Serve cold or at room temperature.
Nutrition Information
Serving size: 1 cup Calories: 61 Fat: 4.4 g Carbohydrates: 5.2 g Fiber: 2 g Protein: 1.7 g Cholesterol: 0 mg
Recipe by power hungry at