Go Back
+ servings
Cauliflower Tabbouleh - Grain Free
Print Recipe
No ratings yet

Cauliflower Tabbouleh (Grain Free)

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean Recipes
Servings: 8
Author: Sonia Skounaki for Primal Mediterranean Gourmet


  • 4 cups of cauliflower couscous
  • 1/4 plus 2 tbsp extra virgin olive oil
  • 1 cup parsley minced
  • 1/2 cup mint minced
  • 2 scallions thinly sliced or 1 shallot finely chopped
  • 2 roma tomatoes diced
  • 1 lemon juiced or more to taste
  • salt and freshly ground pepper


  • In a large frying pan or sauté pan, heat the 2 tbsp of olive oil over medium high heat.
  • Add the cauliflower couscous and sauté for 10 minutes until the cauliflower is tender and some of its water has evaporated.
  • Spread the cauliflower couscous to a rimmed cookie sheet and let cool.
  • Meanwhile, chop the herbs and the vegetables.
  • Transfer the cauliflower couscous to a large mixing bowl.
  • Add the herbs, the scallions (or shallot) and lemon juice with the remaining olive oil and season with salt and pepper to taste.
  • Add the diced tomatoes and fold gently to distribute the tomatoes evenly.
  • Refrigerate for about 1 hour before serving.


To make ahead: The cauliflower couscous and the vegetables and herbs can be prepared one day ahead. Store separately and mix the day it will be served.