Easy Keto Mediterranean Cauli Tabbouleh Recipe
A fresh, low-carb version of traditional tabbouleh made with cauliflower instead of bulgur. Loaded with herbs, lemon, cucumber, and tomato, this keto-friendly salad is light, zesty, and easy to prep in under 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4- 6 servings 1x
- Category: Salad, lunch
- Method: No-cook
- Cuisine: Mediterranean, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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1 medium cauliflower head, chopped into florets
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1 large bunch flat-leaf parsley, finely chopped
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10–15 fresh mint leaves, chopped
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2 Roma tomatoes, deseeded and diced
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1 cucumber (Persian or English), diced
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1 small shallot or ¼ red onion, minced
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Zest and juice of 1 lemon
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3 tbsp extra virgin olive oil
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½ tsp sea salt (adjust to taste)
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¼ tsp black pepper
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Optional: ¼ cup crumbled feta, olives, or tahini
Instructions
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Cut cauliflower into florets and pulse in a food processor until it looks like couscous.
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Place cauliflower rice in a large bowl.
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Finely chop parsley, mint, tomatoes (deseeded), cucumber, and shallot. Add to the bowl.
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Add lemon zest, juice, olive oil, salt, and pepper. Mix well.
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Taste and adjust salt or lemon.
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Chill for 20+ minutes before serving for best flavor.
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Optional: Add feta, olives, or tahini on top before serving.
Notes
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Store leftovers in the fridge for up to 3–4 days.
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Keep dressing separate until ready to eat for max freshness.
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Great as a side, salad base, or stuffed into lettuce wraps.
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 110 Sugar: 3g Sodium: 280mg Fat: 9g Saturated Fat: 1.5g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 2g Cholesterol: 0mg