A raw, vegan cauliflower tabbouleh with a divine almond tahini sauce that you will want to put on pretty much everything!

Cauliflower Tabbouleh – my healthy low carb take on the classic Middle Eastern Bulgur Salad!

Recipes like this raw, vegan, paleo-friendly tabbouleh where cauliflower stands in for traditional grains are perfect for those times when you want to eat a little lighter and get your vegetable servings in.

This low carb cauliflower rice tabbouleh makes a fantastic healthy side dish, but I also like to serve it up in crunchy lettuce cups for a light but satisfying stand alone meal.

And I always finish this dish off with an incredible almond tahini sauce that I literally cannot get enough of.

Drizzle your Cauliflower Tabbouleh with my Dairy-free Almond Tahini Sauce!

Seriously, you guys. This vegan almond tahini sauce has been my go-to ever since I had it served with sea bass at Boulettes Larder in San Francisco. I couldn’t get it out of my mind and had no choice but to recreate it.

It’s a simple dairy-free no-cook sauce with simple ingredients that comes together in about 30 seconds, and it’s so versatile! Perfect for your raw vegan diet needs and the ideal addition to any of your favorite bowls, salads, you name it.

If you’re not plant-based, your can also serve it with fish, chicken, pork, or drizzle it over grains and vegetables, eat it by the spoonful like I’ve been known to do…

How long does Cauliflower Tabbouleh last in the fridge?

Store tabbouleh in an air tight container. Stored properly, it will last in the fridge for two days. However, I recommend you you eat it within the same day as the cucumbers and tomatoes will release a lot of juice. You might have to add some more lemon juice and seasonings.

Can cauliflower rice be frozen?

Yes absolutely.  You can make a whole bunch of cauliflower rice at once. To freeze cauliflower rice for meal prep, prepare some freezer bags and scoop about 2 cups of  cauliflower rice into each freezer bag.

Press as much air out of your bag as you can and seal them up. Repeat this with the remaining cauliflower. Flatten the freezer bags and stack to freeze them in the back of your freezer.

Tips for making this recipe:

• I recommend you eat this the same day that you prepare it as it tends to get a bit watery.
• Make sure to remove the seeds from the cucumber to reduce water.  It is also common to peel the cucumber for this Middle Eastern salad.
• No need to discard the thin parsley stems—they offer a lot of great flavor. Chopp them up and add them.
• Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.
• If you’re not a fan of raw garlic, you can add a mashed clove of slow roasted garlic.
• Cut the cauliflower head into small florets. Try to make them even-sized. This will allow for more even “ricing”.
• When making bigger amounts of cauliflower rice, or of you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor. Pulse a few times until it resembles corse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even.

Recipe Variations:

• Not a fan of cauliflower rice? Use broccoli rice instead to make broccoli tabbouleh or use a mix of broccoli and cauliflower.
• Pomegranate  arils or chickpeas would make great additions. Add chickpeas if you want to up the amount of protein but do remember that your tabbouleh won’t be low carb anymore.

More healthy cauliflower recipes from the blog:

• Spaghetti Squash with Cauliflower Alfredo Sauce
• Hoisin Glazed Salmon Cauliflower Rice Bowls
• Cauliflower Crust Pizza
• Grilled Cauliflower Steaks

Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Cauliflower Tabbouleh
don’t forget to share it using the hashtag #LePetitEats!

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Cauliflower Tabbouleh with Almond Tahini Sauce

A raw, vegan cauliflower tabbouleh served in lettuce cups with a divine almond tahini sauce that you will want to put on pretty much everything!

Course Appetizer, lunch

Cuisine Middle Eastern, Vegan

Keyword cauliflower rice salad, cauliflower rice tabbouleh, low carb tabbouleh

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 100 kcal

Author Denisse

Ingredients

For the cauliflower tabbouleh:

• 1/2 medium head cauliflower roughly chopped into florets (discard core)
• 1 1/2 cups parsley finely chopped
• 1/2 cup mint finely chopped
• 2 tomatoes seeded and diced
• 1/2 large cucumber seeded and diced
• 1 tablespoon lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

For the tahini sauce

• 2 tablespoons tahini
• 1 tablespoons almond butter
• Juice of 1/2 lemon
• 1 clove garlic minced
• 1/4-1/2 cup unsweetened almond milk
• Pinch of salt
• Romaine leaves for serving (optional)

Instructions

1. Place cauliflower florets in a food processor and pulse until a consistency similar to rice or couscous is reached.
2. In a large bowl, combine cauliflower with remaining tabbouleh ingredients. Taste and adjust seasoning if necessary. Strain out any excess liquid before serving.
3. To prepare the sauce, add tahini, almond butter, garlic and lemon juice in a small bowl. Add almond milk and whisk until smooth, adding more by the tablespoon if too thick. Season with salt.
4. Spoon tabbouleh into romaine leaves, if desired, and drizzle with almond tahini sauce.

Recipe Notes

• I recommend you eat this the same day that you prepare it as it tends to get a bit watery.
• Make sure to remove the seeds from the cucumber to reduce water.  It is also common to peel the cucumber for this Middle Eastern salad.
• No need to discard the thin parsley stems—they offer a lot of great flavor. Chopp them up and add them.
• Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
• If you're not a fan of raw garlic, you can add a mashed clove of slow roasted garlic. 
• Cut the cauliflower head into small florets. Try to make them even-sized. This will allow for more even “ricing”.
• When making bigger amounts of cauliflower rice, or of you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor. Pulse a few times until it resembles corse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even. 

This post was originally published on Oct. 15, 2015 and last updated on Mar. 9, 2020.