Cauliflower Tabbouleh Salad

Course: Main Course
Cuisine: American
Keyword: cauliflower, dairy free, nut free, paleo, vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Calories: 111 kcal
Author: Megan Gilmore

A beautiful Middle Eastern salad dish, bursting with fresh summer ingredients.



  • 1 head cauliflower
  • 1/2 small red onion
  • 1 cup cherry tomatoes
  • 2 Lemons
  • 1/2 bunch parsley
  • 3 leaves kale


  1. Cut cauliflower into florets and pulse in a food processor to make "Cauliflower Rice," then set this aside.
  2. Cut the stems off of parsley and kale. In the food processor, pulse parsley and kale leaves with onion and juice of 2 lemons until well combined.
  3. Mix the "green stuff" in with the "white stuff" (read: cauliflower rice) and top with diced cherry tomatoes. I use my food processor to pulse the tomatoes a few times and save a little time.
  4. Serve it up and enjoy!