Cauliflower Tabbouleh

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
Cauliflower Tabbouleh pic

Never heard of  Cauliflower Tabbouleh before? No problem! We’re more than happy to introduce you to this vegetarian salad—and we know it’ll knock your socks off.

Fresh salads are a staple of a healthy summer. But when we find ourselves in the dog days of summer, the same old salads just don’t hit the spot like they used to. That is exactly why we created our Cauliflower Tabbouleh recipe. It’s fresh take on stale salad recipes and it hails from the eastern Mediterranean region of the world.

In classic tabbouleh recipes, soaked bulgur wheat provides the nutritional base for the salad. But when you’re trying to live a healthy lifestyle, extra grains and wheats just won’t cut it. Instead, we made the decision to make the smart swap from bulgur to cauliflower. This change immediately reduces the carbs and calories per serving and will help reduce your post-meal guilt!

Just like all the other great recipes we feature on The Leaf, our Cauliflower Tabbouleh is super easy to whip up. You can either start off with a head of cauliflower or two cups of cauliflower rice—whichever is easier for you. If you can already tell you’re going to love this recipe, be sure to check out these cauliflower recipes that are so good, you’ll forget you’re eating veggies!

Place your cauliflower rice in a large bowl and toss in the other veggies and herbs as well. Whisk together the lemon juice, vinegar, oil and pepper and then pour over the salad before tossing to coat. In minutes, you have both a delicious and nutritious meal that will wow all your friends and family—or you can save it all for yourself, just remember to watch your portions!

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Servings: 4

Calories per Serving: 100

On Nutrisystem, Count As: 1 Vegetable and 1 Extra


  • 1 head of cauliflower or ~2 cups cauliflower rice
  • 1 cucumber, peeled, seeded and chopped
  • 1 cup chopped cherry tomatoes
  • ½ red onion, chopped
  • ¹⁄₃ cup chopped mint
  • ½ cup chopped parsley
  • 1 lemon, juiced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. olive oil


  1. To prepare cauliflower rice, chop cauliflower head into florets. Add to food processor and pulse until a rice-consistency.
  2. Place cauliflower rice in a large bowl along with the other vegetables and herbs. Mix well.
  3. Whisk together lemon juice, vinegar, oil and pepper. Pour dressing over salad and toss to coat.
  4. Serve immediately or refrigerate.
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