Cauliflower Rice Tabbouleh


  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ¼ teaspoon dried oregano
  • 1 cup riced cauliflower
  • 2 bunches parsley (about 1 ½ cups chopped)
  • 2 vine-ripe roma tomatoes, chopped
  • 1 peeled seedless cucumber, chopped
  • 1 bunch (about ¼ cup) chopped fresh mint
  • ¾ teaspoon salt (divided)
  • ½ teaspoon pepper


In a large skillet, saute riced cauliflower in 1 tablespoon olive oil with ¼ teaspoon salt and zest of 1 lemon.

In a small bowl, whisk together olive oil, lemon juice, remaining zest and remaining ½ teaspoon each salt and pepper until well combined.

Add remaining ingredients and toss to combine.

Serve at room temperature or cold, as a side salad, or try adding cooked chicken for a main dish.

Recipe provided by Angela Sackett of