Cauliflower Tabouli

from The Decadent Detox
March 7, 2013

This cauliflower tabouli is absolutely delicious and loaded with nutrients. This raw version is low-carb, grain-free, and paleo-friendly. Don’t miss it!

Cauliflower Tabouli

This cauliflower tabouli from The Decadent Detox 14-Day Cleanse is on heavy rotation in my life. Unlike traditional tabouli that uses bulgur wheat or most gluten-free tabouli that uses cooked quinoa, this tabouli uses cauliflower rice so it’s grain-free, paleo-friendly, low carb, and completely raw.

I absolutely love tabouli any way I can get it. I freely admit to having a tabouli obsession. I have contemplated “death by tabouli” many times. It is definitely on my desert-island foods.

I do enjoy quinoa tabouli. and hemp seed tabouli, which is loaded with protein. (I need to share that recipe on the site.)

But, this cauliflower tabouli takes the blue ribbon prize for me because it is the most nutrient-dense tabouli because of the cauliflower.

Cauliflower is one of the most health-promoting foods we can eat. Loaded with vitamins, minerals, and antioxidant phytonutrients, including glutathione, cauliflower combats oxidation in our cells, tissues, organs, and blood. Amped up with the powerful detox compound glucoraphanin, cauliflower is one of the top foods that supports detox.

But what if you hate raw cauliflower?

I am definitely flying the flag for that camp. I absolutely hate raw cauliflower. Raw florets are never showing up on my crudité platter Yuk!

But, when you process raw cauliflower florets into cauliflower rice and toss it through this salad you can’t even taste it. Adding raw cauliflower to this raw tabouli is a fantastic way to reap the rewards of the raw florets without the funky flavor.

This raw cauliflower tabouli wins over even the most devoted “raw cauliphobes” who don’t even realize the fluffy white stuff they’re scoffing with delight is cauliflower!

Be sure to pulse your cauliflower in the food processor until it’s the consistency of couscous for the best results.

I also finely dice the cucumber and tomato, and finely chop the green onions for uniform look and flavor. Finely chopped salads appeal to the socialist in me. Every lift of the fork gets it’s fair share of the magic!

You’re also going to get the best results with this cauliflower tabouli if you scoop out the flesh and seeds of the tomatoes and the seeds of the cucumber. I cut them both in half and thten use a spoon. Watch the video below to see how I make it. Removing the watery flesh and seeds prevents the salad from getting too wet and mushy. I save the flesh and seeds for a gazpacho smoothie on the same day.

If you’re chopping your ingredients ahead of time and serving this tabouli hours later or the next day, hold back the dressing and toss it through right before serving. I also pour the salad ingredients through a strainer to remove the excess water before adding the dressing.

But, I’m making this tabouli seem much more high maintenance than it actually is. It’s super easy.

This cauliflower tabouli is a winner, and is a huge hit every time I serve it. Don’t miss it.

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Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.


Cauliflower Tabouli

This cauliflower tabouli is absolutely delicious and loaded with nutrients. This raw version is low-carb, grain-free, and paleo-friendly. Don't miss it! 

Prep Time 45 minutes
Total Time 45 minutes
Servings 4
Author Tess Masters


  • 1/2 large head cauliflower, chopped up into florets
  • 3 large bunches flat-leaf parsley, finely chopped
  • 8 large tomatoes, halved, flesh scooped out, and finely diced
  • 1 bunch green onions, finely chopped (white and green parts)
  • 1 English cucumber, flesh scooped out, and diced
  • 1/3 cup (80ml) extra-virgin olive oil, plus more to taste
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 2 tablespoons finely chopped fresh mint, plus more to taste
  • 1/2 teaspoon  Celtic sea salt, plus more to taste
  • 1/4  teaspoon freshly ground black pepper, plus more to taste


  1. To make the cauliflower rice, place the raw florets into a food processor fitted with the S blade, and pulse until the consistency of couscous.
  2. Transfer this mixture to a large mixing bowl, add all of the other ingredients, and toss until well combined. Tweak olive oil, lemon juice, mint, salt, and pepper to taste. 

Recipe Notes

Recipe from The Decadent Detox 14-Day Cleanse
Photo by Trent Lanz; styling by Alicia Buszczak


Comments 25

  1. Eating this for lunch right now and just had to pop over and say this is an outstanding recipe!

    Thank you for your generous sharing and connecting, Tess. Helping so many to be healthier, happier, and to share their own gifts with the world.

    1. Oh, you are so sweet Elaine. ThankYOU for all that you do. I am so glad you enjoyed this simple recipe. I LOVE this dish.

  2. Hi! I asked my youngest daughter, who is 13 to make this for us last week as I was busy wrapping up my work day — oh my! delish! I think we even added a chopped avocado on top as I had one that was ripe and wanted to use it up. We served it with simple baked chicken w/ oil and lemon, s+p — so easy and yummo! of course l/overs the next day when with hubby to work… thanks for another winner healthy blender gal! luv all your stuff…!

    1. Oh, I LOVE LOVE LOVE stories like this. Your dinner sounds DELICIOUS! Avocado on top is ALWAYS a great idea! Thankyou for taking the time to share your story here and on facebook. I really appreciate it.

  3. I’m making it right now. but I want to eat it tomorrow. Will it make it? My question. How long will it keep?

    1. Yes, it keeps in the fridge for about 3 days. You may just have to drain some of the liquids off, but it will be good.

    1. Yes. Totally raw. If you stick cooked cauliflower in the food processor you will get mush. It’s amazing how tiny the cauliflower gets and how effective it is at replicating grains in this recipe. And for cauliflower haters, you can’t even taste it with the other ingredients. Enjoy!

  4. I was looking for something different, so I made this dish tonight. I did decided to leave out the olive oil (to fit it to my diet) , and left the tomato seeds in for moisture. It was very flavorful, and very tasty!

  5. Enjoyed this for dinner this evening. Delicious! Found all the chopping up by hand, time consuming, but eventually worth it. Thank you. Will try more of your recipes.

    1. Yes, I understand. I do, too. But, it’s just so delicious, I put some music on and keep chopping 🙂 So glad you enjoyed it.

  6. Looking forward to making this; however, having measurements rather than saying one bunch/ three bunches, etc would make life a lot easier. I’ve lived outside the US for 20 years and can tell you that a bunch of something here is not the same as a bunch of something in the US. At least not the bunches that I remember!

    1. Thanks Jen, this is very valid feedback, and quite true. If it helps, an average bunch of parsley yields about 1 cup of finely chopped. So, 3 cups parsley, then 1 cup finely chopped green onion, then add to taste.

  7. I LOVE tabouli! I saw your recipe posted on Chef Nancy’s Facebook page “Restoring America’s Health.”

    I made this recipe for supper tonight and it was a big hit at my house! I love this even more than than traditional tabouli with bulgur wheat! Thank you for sharing such a wonderful recipe creation!

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