I loveeee Mediterranean food and crave the fresh flavors constantly – lemony and vinegary and always a little crunchy!

I wanted to create a grain-free, Whole30 compliant tabbouleh to serve either on its own, with my Fluffly Baked Falafel or as a side to grilled chicken or shrimp… the result was this slightly tangy, bursting-with-flavor chopped salad brightened up with herbs and a nice bite from the cauliflower. Hope you enjoy!

Veggie Tabbouleh

Cauliflower rice serves as a base for this veggie-packed tabbouleh salad, made brighter with a lemon dressing.

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Prep Time 5

Total Time 5

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings as a side

Ingredients

2 cups riced cauliflower
2 tbs. chopped flat-leaf parsley
1 tbs. chopped cilantro
1 tbs. chopped mint
4 scallions finely diced
½ pint cherry tomatoes halved
½ shallot minced
½ english seedless cucumber peeled and diced
½ cup chopped artichoke hearts
¼ cup red wine vinegar can sub apple cider vinegar
2 tbs. olive oil or avocado oil
salt and pepper

Instructions

Whisk together red wine vinegar and olive oil in the bottom of a small bowl, then add riced cauliflower followed by the rest of the ingredients. Season with salt and pepper.
Let sit for 5 minutes before mixing gently to combine. Salad will keep in refrigerator for 2 days!

Keyword cauliflower rice, chicken salad, tabbouleh, veggie

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