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5 from 7 votes

Low-carb cauliflower tabbouleh

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 people
Author: Becca Heyes


  • 1 medium head cauliflower, leaves removed
  • 1 tablespoon oil
  • 1 handful fresh parsley
  • 1 handful fresh mint
  • 1 handful fresh dill
  • 1 medium cucumber, diced
  • 10 cherry tomatoes, quartered
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • Salt
  • Black pepper


  • Cut the cauliflower into florets, and add them to a food processor. Blitz until no large lumps remain.
  • Heat a dash of oil in a large frying pan or wok, and add the riced cauliflower. Cook over a medium heat for 5-10 minutes, stirring regularly, until the cauliflower rice starts to turn slightly golden brown. Set aside to cool.
  • While the cauliflower is cooking, add the fresh herbs to the food processor (no need to wash it thoroughly beforehand), and blitz until the herbs are finely chopped.
  • When the cauliflower rice has cooled, add it to a large mixing bowl, along with the finely chopped herbs, diced cucumber, tomatoes, lemon juice, olive oil, and a good pinch of salt and pepper. Mix thoroughly until well combined. Serve lightly chilled.