Cauliflower Rice Tabbouleh Salad


Tabbouleh Salad - while this is not exactly a classic version it is low carb, super delicious, and gives me major greek salad vibes.

Are you're like me your trying to savour every last minute of summer, I mean seriously, how is it already the end of August? It feels like it was only June about 2 weeks ago. So while I maybe haven’t accomplished all of my summer goals, I did accomplish 1 important one - to make a killer Tabbouleh salad!

So while traditional tabbouleh would have bulgur, I don’t know about you but I don’t usually have that lying around my kitchen. So that is where riced cauliflower came into play and seriously, it’s such a good substitution. While I, and the rest of the world, maybe having a major obsession with cauliflower rice right now I don’t think that it’s fad food that’s going to go away any time soon. I mean it’s healthy, carb-free, and can be added into so many things. Plus, if you mix it with your favourite carb (potatoes or rice) it can be completely masked and give you the extra health benefits without anyone even knowing it.

The other great thing about this salad is that the ingredients are all things that you are likely to have on hand. Tomatoes, cucumbers, feta - they are all staples, right?

So go ahead and make this tonight - you will be soooo glad you did!!!


prep time 15 minutes

cook time 10 minutes

total time 25 minutes

servings 4


1 1/2 cup cherry tomatoes halved

1/2 long English cucumber finely chopped

1/2 red onion

3/4 cup sliced almonds

1 bag frozen cauliflower rice

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh mint

1/4 cup feta

juice of 1 lemon

1/4 cup olive oil + 1 tsp

salt + pepper


In a large frying pan add in 1 tsp of olive oil and heat over medium heat. Add in sliced almonds and cook for 2-3 minutes or until lightly browned - stirring often. Add in frozen cauliflower and cook another 3 minutes or until cauliflower is warmed just cooked through. Set aside and allow to cool.

In a large bowl combine halved tomatoes, finely chopped cucumber, minced red onion, parsley, mint and crumbled feta. Add in cooled cauliflower and almonds and stir until fully combined.

In a small bowl squeeze the juice of a lemon and stir in olive oil. Pour over your salad and season to taste with salt + pepper then toss and serve.