Cauliflower Tabbouleh with Parsley and Mint

Why This Is Strictly Keto

Classic Lebanese tabbouleh is built on bulgur wheat, which makes it entirely off-limits on keto. This version swaps the grain for finely riced cauliflower — a whole vegetable with a fraction of the carbs — while keeping every other traditional ingredient exactly as it should be: mountains of fresh parsley and mint, ripe tomatoes, cucumber, lemon juice, and good olive oil.

Ingredients

• 1 medium head cauliflower, riced (about 4 cups)
• 2 cups fresh parsley, finely chopped
• ½ cup fresh mint leaves, finely chopped
• 2 medium tomatoes, seeded and diced
• 1 Persian cucumber, diced
• 3 green onions, thinly sliced
• ¼ cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste

Instructions

1. Rice the cauliflower: Pulse cauliflower florets in a food processor until they resemble rice granules (or use a box grater). Do not over-process into mush.

2. Soften slightly: Transfer the riced cauliflower to a microwave-safe bowl and microwave for 2 minutes, or steam briefly, just to take the raw edge off. Spread on a towel-lined sheet pan to cool and dry.

3. Combine the vegetables: In a large bowl, combine the cooled cauliflower rice, parsley, mint, tomatoes, cucumber, and green onions.

4. Make the dressing: Whisk together the lemon juice, olive oil, garlic, salt, and pepper in a small bowl.

5. Toss and chill: Pour the dressing over the salad and toss well to combine. Refrigerate for at least 15 minutes before serving to let the flavors meld.

Nutritional Info (per serving, approximate)

Tips

• Squeeze the riced cauliflower in a clean towel after cooling to remove excess moisture — this keeps the salad from turning watery.
• Use a very sharp knife (or the food processor) to chop the parsley fine — tabbouleh should be more herb than anything else.
• This salad keeps well in the fridge for up to 2 days, making it an easy make-ahead side.