Go Back
+ servings
Cauliflower Tabouli

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