Photo of Cauliflower Tabbouleh by WW

Cauliflower Tabbouleh

Total Time
55 min
25 min
0 min
Tabbouleh, a Mediterranean classic, is traditionally made with cracked bulgur wheat that is so small it almost look like couscous. We replace the bulgur with cauliflower rice, which not only adds lots of vegetables and lightens the dish, but makes it especially fantastic for gluten-free eaters. It’s packed with tomatoes and red onion, and plenty of fresh parsley and mint. Serve as a side dish along with a Middle Eastern spread, or enjoy for lunch as is, or with a dollop of plain nonfat yogurt.


Uncooked cauliflower

1 head(s), medium, cut into florets (about 6 heaping cups florets)

Fresh parsley

2½ cup(s), leaves only, plus finely chopped leaves to taste

Peppermint leaves

½ cup(s), plus finely chopped leaves to taste

Fresh tomato(es)

2 large, diced

Uncooked red onion(s)

1 small, finely chopped

Olive oil

1 Tbsp

Fresh lemon juice

3 Tbsp, or more to taste

Table salt

½ tsp, or more to taste

Black pepper

¼ tsp, or more to taste


  1. In food processor, pulse half of cauliflower until it resembles grains of couscous. Transfer to large bowl. Repeat with remaining cauliflower. Add whole herb leaves to processor and pulse until finely chopped but not puréed. Add herbs to cauliflower. Stir in tomatoes, onion, and oil. Let marinate for 30 minutes at room temperature so flavors blend. Season to taste with more herbs, lemon juice, salt, and black pepper. Serve, or cover and refrigerate for up to 4 hours.
  2. Serving size: 1 cup