This easy Low Carb Keto Cauliflower Tabbouleh is a fresh, light, and nutritious twist on the classic! Made with cauliflower rice, juicy tomatoes, crisp cucumber, and fragrant herbs, it’s tossed in a zesty lemon dressing. Perfect as a healthy side dish or a light meal, and you can customize it with your favorite herbs or add feta for extra flavor!
Ingredients Needed
Tabbouleh:
- 225g / 1 ½ cups cooked cauliflower rice (fresh or frozen, unsalted)
- 3 medium Roma tomatoes, finely diced (about 225g / 1 ½ cups)
- 1 medium cucumber, finely diced (about 225g / 1 ½ cups)
- 4 tbsp fresh mint, chopped
- 1 bunch curly parsley, chopped (about 30g / 1 cup packed)
- 2 green onions, thinly sliced
- 30g / ¼ cup hemp hearts
Dressing:
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp sea salt (plus more to taste)
- ¼ tsp black pepper
How To Make Low Carb Keto Cauliflower Tabbouleh
- Cook the cauliflower rice: Prepare the cauliflower rice according to package instructions or by lightly steaming. Let it cool completely.
- Chop the vegetables: Finely dice the tomatoes and cucumber. Chop the mint and parsley, and slice the green onions. Add everything to a large bowl.
- Combine ingredients: Add the cooled cauliflower rice and hemp hearts to the bowl with the vegetables.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic powder, sea salt, and black pepper.
- Mix everything: Pour the dressing over the cauliflower tabbouleh and toss well to combine. Adjust seasoning to taste.
- Chill and serve: For the best flavor, cover and refrigerate for 30 minutes before serving (optional).
Recipe Tips
- Cool the cauliflower rice completely: Warm cauliflower rice can make the tabbouleh watery and change the texture. Let it cool before mixing.
- Use fresh herbs for the best flavor: Fresh parsley and mint are key! Dried herbs won’t give the same fresh and zesty taste.
- Dice vegetables evenly: Finely chopping the tomatoes and cucumber ensures every bite is full of flavor. Large chunks can make the salad less enjoyable.
- Let it chill for 30 minutes: This helps the flavors blend together and makes the tabbouleh taste even better.
- Adjust seasoning to taste: Some like it more lemony, others prefer extra salt or pepper. Taste and tweak before serving!
How To Store Leftovers?
- Refrigerate: Let the leftover tabbouleh cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days. Stir before serving, as the dressing may settle at the bottom.
Nutrition Facts
Serving Size: 1 cup
- Calories: 138 kcal
- Total Fat: 11.1g
- Saturated Fat: 4.7g
- Cholesterol: 0mg
- Sodium: 1248mg
- Potassium: 2547mg
- Total Carbohydrate: 6.4g
- Dietary Fiber: 2.3g
- Sugars: 2.6g
- Protein: 4.8g
Check out More Recipes:
- Low Carb Keto Shrimp Caesar Salad
- Low Carb Keto Avocado Tuna Salad
- Low Carb Keto Pesto Chicken Cauliflower Casserole
Low Carb Keto Cauliflower Tabbouleh
Description
This easy Low Carb Keto Cauliflower Tabbouleh is a fresh, light, and nutritious twist on the classic! Made with cauliflower rice, juicy tomatoes, crisp cucumber, and fragrant herbs, it’s tossed in a zesty lemon dressing. Perfect as a healthy side dish or a light meal, and you can customize it with your favorite herbs or add feta for extra flavor!
Ingredients
Tabbouleh:
Dressing:
Instructions
- Cook the cauliflower rice: Prepare the cauliflower rice according to package instructions or by lightly steaming. Let it cool completely.
- Chop the vegetables: Finely dice the tomatoes and cucumber. Chop the mint and parsley, and slice the green onions. Add everything to a large bowl.
- Combine ingredients: Add the cooled cauliflower rice and hemp hearts to the bowl with the vegetables.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic powder, sea salt, and black pepper.
- Mix everything: Pour the dressing over the cauliflower tabbouleh and toss well to combine. Adjust seasoning to taste.
- Chill and serve: For the best flavor, cover and refrigerate for 30 minutes before serving (optional).
Notes
- Cool the cauliflower rice completely: Warm cauliflower rice can make the tabbouleh watery and change the texture. Let it cool before mixing.
- Use fresh herbs for the best flavor: Fresh parsley and mint are key! Dried herbs won’t give the same fresh and zesty taste.
- Dice vegetables evenly: Finely chopping the tomatoes and cucumber ensures every bite is full of flavor. Large chunks can make the salad less enjoyable.
- Let it chill for 30 minutes: This helps the flavors blend together and makes the tabbouleh taste even better.
- Adjust seasoning to taste: Some like it more lemony, others prefer extra salt or pepper. Taste and tweak before serving!
Low Carb Keto Cauliflower Tabbouleh
