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Cauliflower Tabbouleh

This fresh, simple recipe is a great side dish or main with the addition of protein. 

  • 1 head “riced” cauliflower
  • 1 14oz. can chickpeas rinsed
  • 1 cucumber diced small
  • 1 tomato, seeded and diced
  • 1/2-1 cup chopped parsley
  • 1/2 cup chopped mint
  • 2 spring onions diced small
  • 2 lemons juiced
  • 6-7 tablespoons olive oil
  • 1 teaspoon diced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  1. Prepare cauliflower. If making your own “riced” cauliflower, grate the entire head of cauliflower (everything but the green leaves)  with the large side of a grater. If you do not have a grater simply chop the entire cauliflower until it resembles small grains of “rice”
  2. Chop the cucumber into small diced pieces. Remove the seeds from the tomatoes and dice into small pieces. Chop mint and parsley. Mince garlic.
  3. Drain and rinse chickpeas. Juice lemons.
  4. Prepare the dressing. Mix lemon juice, garlic, salt & pepper together in a jar or with a whisk.
  5.  Season and serve. Put all ingredients into a large serving bowl, toss with dressing. Serve as a side dish or add grilled chicken to make this a complete meal.