Cauliflower Tabbouleh Salad

The perfect side for a BBQ or summer party, this low carb keto Cauliflower Tabbouleh salad features bright herbal flavors of parsley and mint with lemon. Crunchy, fresh, and light -- you'll never miss the grain!

Best Grain-free Tabbouleh Salad - Keto, Low Carb, Gluten-free, Grain-free

One of my favorite things about the arrival of warmer weather is eating out-of-doors. We spent the past weekend staining the deck (mostly a disaster free endeavor aside from my son falling into a 5 gallon vat of paint), so now I'm on the prowl for new outdoor furniture and fantasizing about eating and lounging on my freshly painted outdoor sanctuary.

I can't wait to grill. Kebabs, steaks, ribs, you name it, we are grilling it. But what I love even more than a hunk of grilled meat are the side dishes to accompany it. If you're making some Jerk Chicken or Cilantro Lime Chicken, I have the perfect low carb summer side dish for you.

This Cauliflower Tabbouleh-style Salad is the perfect low carb side dish for your summer alfresco dinner or BBQ. The herbs and lemon give it a bright and refreshing burst of flavor that is especially lovely in hot weather. It's fairly traditional with respect to the original recipe for tabbouleh minus the grain. I've also added feta cheese for a little creaminess and tang.

This dish is incredibly easy, assuming you don't mind doing a bit of chopping and dicing. Once everything is combined in bowl, let the real magic happen by giving the various flavors time to meld.

This salad is even better the next day, though an hour or so in the refrigerator is enough time to get things going. It also travels well and can sit out for a bit if you are serving it at a picnic or event. An simple side that will quickly become a family favorite. Enjoy!

How to Make Grain-free Tabbouleh

Ingredients Notes

Cauliflower: Fresh is best. Do not use frozen riced cauliflower for this recipe.

Extra-virgin olive oil: Because this salad is raw, use high-quality extra-virgin olive oil. Extra-virgin olive oil is has a mild, delicate flavor that olive oil cannot compete with. Plus, olive oil is normally more neutral in taste because it is refined whereas extra-virgin is not and made from pure, cold-pressed olives.

Mint & Parsley: Fresh herbs are imperative for this recipe. Do not use dried.

Directions

Blitz cauliflower florets in a food processor until they resemble a fine, fluffy "grain". Set aside in a large mixing bowl.

Chop fresh herbs, green onion, cucumber, and tomato. Add to the mixing bowl and stir to combine. Add the zest and juice of 1-2 lemons and olive oil. Next, add feta crumbles and then salt and pepper to taste. Stir gently to combine.

Refrigerate for at least 30 minutes to let flavors meld. Serve chilled. Left overs store well for about 3 days in an air tight container in the refrigerator.

Cauliflower Tabbouleh Salad Tips & Tricks

• Fresh cauliflower rice really does work best for this recipe. Cut the head of cauliflower into smaller florets. Pulse in a small food processor to get a delicate, fluffy texture, almost like a cous cous. No need to cook! Alternatively, you can use a grater and do this by hand. It does take much longer and requires some elbow grease!
• The recipe says 1-2 lemons simply because lemons vary in size and tartness. You may find that one is enough; however, be ready to adjust based on your taste.
• Salt and pepper quantities have also been left off. This is the last step of the recipe. Please season to your desired taste.
• Make this recipe early in the day so that the flavors have time to meld. This is one of those summer BBQ side dishes that you can make the night before and have ready for guests the next day. It's always better after it sits and has time to chill.

Other Low Carb Keto Summer Salads You'll Love

• Roasted Cauliflower & Brussels Sprouts in Sauce Verte
• Summer Squash Cauliflower Salad
• Keto Bacon Broccoli Salad
• Spicy Coleslaw

Yield: 6 servings

Cauliflower Tabbouleh

Prep Time: 10 minutes

Chilling: 30 minutes

Total Time: 40 minutes

Herbs, lemon, cucumber, feta, and cauliflower come together in this simple salad. Perfect for BBQs and warm weather, this cool side dish will please anyone.

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Ingredients

• 5 cups cauliflower rice, fresh
• 3/4 cup flat leaf parsley, chopped
• 1/3 cup mint, chopped
• 1/4 cup green onions (white and light green part), diced
• 1/2 cup cucumber, diced
• 1/3 cup cherry tomatoes, chopped
• 1-2 lemons, zest and juice will be used
• 3 tbsp extra virgin olive oil
• 1/3 cup crumbled feta cheese
• salt
• pepper

Instructions

Blitz cauliflower florets in a food processor until they resemble a fine, fluffy "grain". Set aside in a large mixing bowl.

Chop fresh herbs, green onion, cucumber, and tomato. Add to the mixing bowl and stir to combine. Add the zest and juice of 1-2 lemons and olive oil. Add feta crumbles and then salt and pepper to taste. Stir gently to combine.

Refrigerate for at least 30 minutes to let flavors meld. Serve chilled. Left overs store well for about 3 days in an air tight container in the refrigerator.

Nutrition Information:

Yield:

6

Serving Size:

6 servings
Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 233mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gSugar: 2gProtein: 4g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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