Cauliflower Tabbouleh Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 pound riced cauliflower

1/2 cup finely chopped fresh cilantro 

1/2 cup finely chopped fresh mint 

1/2 cup finely chopped fresh flat-leaf parsley 

1/4 cup extra-virgin olive oil 

Pinch of crushed red pepper 

6 scallions, finely chopped 

4 Persian cucumbers, chopped 

3 radishes, thinly sliced 

1 lemon, juiced (about 1/4 cup) 

1/2 red onion, finely chopped 

Kosher salt and freshly ground black pepper


  1. Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
  2. Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.