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Cauliflower Tabouli

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  • Author: chefjar
  • Total Time: 35 minutes
  • Yield: 6 1x


This cauliflower tabouli is a light, refreshing Middle Eastern salad with enough lemony goodness to really lift your spirits.




  • 1 medium  cauliflower ( about  16 ounces), trimmed and cut into florets
  • 2 teaspoons cumin seeds
  • 1 teaspoon salt
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons olive oil
  • 1 can |15 ounces chickpeas ( garbanzos), drained and rinsed
  • 3 medium tomatoes, deseeded and diced
  • 1 cup fresh parsley, finely chopped
  • 1/3 cup packed mint leaves, finely chopped, plus extra for serving
  • 1/4 cup green onions , sliced
  • 1/2 cup almonds, toasted and chopped


  • 1/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1 garlic clove, minced


  • Preheat your oven to 400°F |200°C. Line a baking sheet with parchment paper.
  • To make the dressing, combine the lemon juice, mustard, garlic and oil  in a small bowl. Keep aside.
  • Place the cauliflower in a food  processor and pulse until it resembles rice. You might need to work in batches. Set aside. Transfer to a bowl and add the cumin, salt, red chili flakes and oil. Mix to combine.
  • Spread the cauliflower mixture on the prepared  baking sheet.  Bake for 20-25 minutes or until golden. Set aside to cool slightly.
  • Place the roasted cauliflower, chickpeas, tomatoes, parsley, mint, and half of the dressing in a large bowl and toss to combine.  Refrigerate for at least 15 minutes. 
  • Divide the salad between bowls, garnish with green onions and nuts, and drizzle with the remaining dressing before serving. Serve and enjoy!


You should let your salad rest for about 15 minutes in the fridge before you serve it up. This will allow your salad dressing to nicely coat all your veggies, infusing them with plenty of flavor.

If you’re ricing your cauliflower yourself, we recommend using a food processor. Use your food processor to pulse the cauliflower chunks into medium-sized pieces that look like rice. Don’t pulse it too much, though, or else you’ll end up liquefying your cauliflower.

You can swap out any of the herbs or veggies in this recipe depending on your preferences. Red onions, shallots, lettuce, or avocados are all wonderful additions to the traditional tabbouleh recipe.

You can also replace your cauliflower with more traditional cooked grains like bulgar, farro, or quinoa.

There are a few options you can use for toppings, as well. Crumbled feta cheese or pomegranate seeds make a welcome addition for the extra texture and flavor they provide. Add any toppings after refrigeration, right before serving time.

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Salad recipes
  • Cuisine: Middle Eastern


  • Calories: 126kcal
  • Sugar: 4g
  • Sodium: 266mg
  • Fat: 7g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg