Tabbouleh Salad with Cauliflower Rice


  • 3 cups cauliflower florets
  • 2 cups diced tomatoes
  • 1 cup chopped cucumber
  • 1 shallot, minced
  • 1 cup parsley, roughly chopped
  • 1 cup fresh mint, roughly chopped
  • Juice of 1-2 large lemons
  • 2-4 Tbsp avocado or olive oil
  • Salt and pepper, to taste

Loaded with summer veggies, this is a terrific grain-free twist on a classic, and perfect for hot summer days.


Pulse cauliflower in a food processor until it’s rice sized. In a large bowl, combine cauliflower, tomatoes, cucumber, shallot, herbs, lemon juice, and 2 Tbsp oil.  Toss to combine.  Season with salt and pepper to taste.  Add more oil if the salad tastes too acidic for your liking. Serve immediately.