Keto Cauliflower Tabbouleh Recipe
Need a quick and easy to prepare low carb side dish? this Keto Cauliflower Tabbouleh is packed with fresh herbs and flavors that will make everyone forget about the high carb traditional recipe.
This KETOFIED version of Cauliflower Tabbouleh Salad is a refreshing middle eastern vegetarian salad that is absolutely delicious.
Traditionally made with bulgur wheat, substituting cauliflower dramatically reduces the carbs but maintains the texture.
I also add hemp seeds to give the tabouli added texture as well as adding fiber to the salad.
If you’re looking to recreate your Nona’s traditional tabouli Recipe just stop reading right now.
If you’re looking for a gluten free healthy twist on tabouli then you’ve come to the right place. This Cauliflower Tabbouleh is loaded with fresh veggies and chopped herbs making this a light refreshing salad that goes great with all sorts of grilled meats and seafood.
Fresh squeezed lemon gives the fresh veggies a nice acidic balance.
Ingredient List
- Grated Cauliflower
- Diced Tomatoes
- Minced Garlic
- Diced Seedless Cucumber
- Diced Zucchini
- Chopped Parsley
- Chopped Mint
- Sliced Scallions
- Diced Red Bell Peppers
- Diced Radishes
- Juice and zest of 1 lemon
- Hemp Hearts
- Olive Oil
- Fresh Dill
- Real Salt
Insteuctions
- Chop fresh herbs and scallions, Finely dice Cucumbers, Zucchini, Tomatoes, Bell Peppers, Radishes and Garlic
- Use a food processor or box grater to grate fresh cauliflower. Combine all the veggies together in a large bowl then add hemp hearts, fresh lemon juice, Olive oil and salt. Combine all ingredients and let marinate for 1 hour before serving.
Diced, Chopped and Grated.
There is nothing complicated about this recipe in fact it’s quite simple but it can take a little time to put together.
It’s a great exercise to practice knife skills finely dicing the vegetables into uniform pieces. If that doesn’t appeal to you then you have some options.
A food processor does a fine job chopping everything up, just don’t overfill the bowl and pulse just long enough to chop the veggies evenly into the desired size.
Otherwise you can over chop and end up with a soupy watery mess.
You can also just use a classic box grater and put in a little elbow grease. I do recommend hand chopping the herbs and scallions
How to Make Keto Cauliflower Tabbouleh
This is a recipe I’ve had on my list for a while but wanted to wait until my herb garden was in full gear. You could make this dish with dried herbs technically but you would be doing yourself a disservice.
The fresh mint, dill and parsley give this dish it’s vibrant flavor and color along with the fresh squeezed lemon.
This is a fantastic side dish that can be served with so many different protiens like pork, chicken and lamb.
Though you can prepare this recipe anytime of year I tend to make tabouli in the spring and summer months.
Tabouli is traditionally made with cracked bulgar wheat and some modern versions use quinoa or couscous.
This cauliflower version uses hemp hearts to add a toothsome texture similar to grain.
You can eat this dish right away, I recommend you let it marinade for a few hours to let flavors and texture really have a chance to combine.
More Keto Cauliflower Recipes
- Cauliflower Piccata
- Ultimate Cheesy Cauliflower Mac
- Purple Cauliflower Antipasti
- Keto Cauliflower Colcannon
- Cauliflower Mushroom Risotto
- Cauliflower “Potato” Salad
Keto Cauliflower Tabbouleh
Ingredients
- 3 cup Grated Cauliflower
- ½ cup Diced Tomatoes
- 5 cloves minced garlic
- 1 cup Diced Seedless Cucumber
- 1 cup Diced Zucchini
- 1 cup Chopped Parsley
- ¼ cup Chopped Mint
- ½ cup Sliced Scallions
- ¼ cup Diced Red Bell Peppers
- ¼ cup Diced Radishes
- 2 Juice and zest of 1 lemon
- ¼ cup Hemp Hearts
- ⅓ cup Olive Oil
- 2 tbsp Fresh Dill
- 1 tsp Real Salt
Instructions
- Chop fresh herbs and scallions, Finely dice Cucumbers, Zucchini, Tomatoes, Bell Peppers, Radishes and Garlic
- Use a food processor or box grater to grate fresh cauliflower. Combine all the veggies together in a large bowl then add hemp hearts, fresh lemon juice, Olive oil and salt. Combine all ingredients and let marinate for 1 hour before serving.
When I was a kid this was one of my favorite sides my parents would make. Made this last night too go with some grilled red snapper. It was amazing. The salad is so light and refreshing.
Such a good summer side, I agree, so refreshing and Light.
That recipe is tough to give the reader an exact amount of crackers because everyone cuts them to a different size. the recipe has 8 serving so I normally just wiegh out 8 even bags for a portion size. My best guess would be between 6-10 chips per serving.
This was fabulous! Very tasty and fresh. The only thing I didn’t have were the radiahes, but it was wonderful without. It also inspires me to try it with anise. I think the flavor of fresh anise or fennel chopped with all the other ingredients with mint and basil would be a unique Italian salad.
Thats fantastic!! I like the idea to ad some fennel to it!!
Perfect refreshing side dish for the summer.
Yes indeed, so glad you liked the recipe!!
This is a fantastic alternative to regular tabboulleh. All the veggies melded so well together. It’s definitely going to be a staple this summer!
Love to hear that!!! Its such a great recipe and it only gets better the second day!!