This Cauliflower Tabbouleh salad recipe (or cauliflower tabouli) is super quick and easy to make. It comes together in a flash and is perfect both as a side dish to complement your dinner or a light main dish for lunch. This recipe is my own homemade take on Trader Joe’s Cauliflower Tabbouleh. It's is raw, vegan, and gluten-free.
Trader Joe’s Cauliflower Tabbouleh
I love the pre-made foods that Trader Joe’s carries. When I know I’m going to have to a few busy days, I’ll pick up a Super Burrito, a package of tofu spring rolls, and a salad or two. I really love their Cauliflower Tabbouleh, which I’ve been known to make a full meal of.
The problem is that even though there are several Trader Joe’s stores local to me, they’re all about a 20-minute drive away. I pass several grocery stores on my way to any of them, so it’s kind of silly just to drive to one to pick up a few pre-made items. It makes much more sense to meal prep and make them at home.
Recreating my go-to Trader Joe’s salad at home is pretty easy. It’s made with cauliflower, parsley, tomato, mint, lemon juice, and a few other staples. In my homemade version, I’ve cut back on the amount of oil it contains, and I’ve removed the raw onion in favor of scallions. I’ve also omitted the cultured dextrose – because quite honestly, I have no idea what it is – along with the xantham gum and citric acid.
Cooking with Cauliflower
You may have noticed that I’m on a cauliflower kick lately. I recently posted Cauliflower Steaks with Romesco Sauce and a Crispy Cauliflower Tacos recipe. I had been avoiding cooking with cauliflower for a while, as it causes Dennis’s gout to flare up. But he’s been taking a celery seed supplement, which helps keep uric acid levels at bay, so I’ve been cooking with it once a week or so again.
I had about half a head of cauliflower leftover after making those steaks last week, so I set about making a tabbouleh salad for myself. Tabbouleh is often served a side dish, but I also like to serve it chopped lettuce and sliced olives as my lunch. I like having dishes like this ready to go, so I don’t have to stop what I’m doing mid-day and make a meal.
Traditional Tabbouleh
Tabbouleh – also known as tabouleh, tabbouli, tabouli, or taboulah– is a middle-eastern salad that’s made with bulgur, parsley, tomatoes, onion, mint, olive oil, and lemon juice. It’s naturally vegan, and so it’s been a favorite of mine for years. I love to have it alongside falafels, hummus, and pita bread.
This version uses cauliflower instead of bulger, making it gluten-free, as well as raw. I’ve “riced” the cauliflower here by pulsing it in my food processor until it looks grainy. If you don’t have a food processor, there are quite a few packaged cauliflower rice brands out there. Some are in the produce area, while others can be found in the frozen vegetable section of the grocery store.
When chopping my parsley, I removed the large pieces of stem from the bottom of the bunch, but I left the stem closer to leaves on. It takes far too long to remove all of it! You can chop the parsley and mint in your food processor, too, if you like. Just place them in the bowl fitted with an s-blade and give it a few pulses.
This Cauliflower Tabbouleh Salad Recipe is Easy to Make!
- First, you pulse your cauliflower in your food processor until it resembles rice.
- Then, you mix the cauliflower in a bowl with the rest of ingredients.
- That’s it!
It’s super easy to adapt this recipe to your tastes. If you prefer more parsley, add another chopped bunch of it. If you prefer raw onion to scallions, feel free to swap them. You can omit the tomato, add some cucumber, increase the amount of lemon juice, and season to your liking to make it your own. Serve it as a side dish or on a bed of lettuce as a main dish.
Cauliflower Tabbouleh
Ingredients
- 3 heaping cups chopped cauliflower florets about half a head
- 1 ½ cups chopped flat leaf parsley or one bunch
- 1 tomato diced
- 1 clove garlic minced
- 3 scallions sliced
- ¼ cup chopped fresh mint
- ¼ cup lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Place the cauliflower florets in a food process fitted with an s-blade and process until they form small pieces that resemble rice.
- Place the cauliflower in a large bowl and add the rest of the ingredients. Carefully mix everything together until it’s well incorporated.
- Refrigerate until ready to serve.
Other cauliflower recipes you might enjoy include:
- Roasted Cauliflower Salad with Creamy Cashew Dressing
- Boot Kicking BBQ Cauliflower Tacos
- Buffalo Cauliflower Bites
- Roasted Cauliflower Piccata
Becky Striepe
Oh my gosh, I love how simple this is! I grew up eating tabbouleh, and I can't wait to try yours!
Dianne
Thank you, Becky! I hope you enjoy it!
JaZ
Thank you so much for posting this recipe. Unfortunately, TJ's discontinued it's delicious Cauliflower Tabbouleh. So, I was excited to see your adaptation of it. It's simply delish. Fresh, invigorating, and simple. This will be a regular in my salad rotation.
Dianne
I'm so glad you enjoyed it!