Cauliflower is always a favorite veggie in my home. My Cauliflower Tabbouleh has riced cauliflower, which is a great way to add veggies in place of grains for added vitamins and minerals. This dish gets a ton of flavor and brightness from  spices like turmeric and cumin, herbs like mint and parsley, and citrus like lemon. Make it for your next gathering or party of your lunch and dinner rotation. Yay cauliflower!


Course Salad
Keyword side dish, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Author Abbie Gellman


  • 1/4 cup lemon juice
  • zest of one lemon
  • 1/4 cup extra virgin olive oil
  • ½ teaspoon turmeric
  • ¼ teaspoon coriander
  • ¼ teaspoon cumin
  • 1/8 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pound riced cauliflower available at stores such as Whole Foods and Trader Joe’s or can make your own
  • 1 cup parsley chopped
  • ½ cup mint chopped
  • 1 English cucumber diced
  • 15 cherry tomatoes halved


  1. Combine lemon juice, zest, oil, turmeric, coriander, cumin, cinnamon, salt, and pepper in a large bowl and whisk.
  2. Add riced cauliflower and mix well. Add in parsley, mint, cucumber, and tomatoes and mix well.

Recipe Video

Cauliflower Tabbouleh

About The Author

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