Cauliflower Rice Tabbouleh

The other day when PARSLEY showed up in my Instacart order instead of CILANTRO . . . I had a sudden craving for tabbouleh! Alas, I don’t really want to waste my carbs/yellow containers on bulgur wheat . . . so I substituted cauliflower rice instead and I couldn’t tell a difference! The tastes and textures were the same!

I served this with some pan seared salmon and had this for breakfast 3 days in a row. Great way to get in a protein and a veggie easily in the AM (yes I eat this for breakfast! Why not!?) . For my Portion Fix people, this is 1 Red, 1 Green, and 1 tsp.

Save those yellows for wine and margaritas people!

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Cauliflower Rice Tabbouleh

  • Author: Lawfully Lean


Yummy low carb tabbouleh with all of the same tastes and textures as your traditional tabbouleh, but without any guilt whatsoever.  


  • Bunch of Parsley (big one).  WASHED and chopped.
  • Juice from one JUICY lemon or 2 regular lemons 
  • 10 cherry tomatoes halved 
  • glug of EVOO
  • 12 oz of cauliflower rice (I use 1 Bag of Trader Joes which yields about 2+ cups) – defrosted 
  • 1 cucumber, peeled, seeds removed, and chopped 


  1. Make sure your parsley is super duper washed.  It tends to hold grit and you do not want that in here! 
  2. Make sure your riced cauliflower is at room temperature.  
  3. Combine parsley, cauliflower rice, and cucumber.  
  4. Juice lemon directly over veggies and stir to combine.  
  5. Add a glug of EVOO.  Stir.
  6. Fold in halved cherry tomatoes
  7. Taste and adjust if you need more lemon or EVOO
  8. Enjoy!  Mine lasted in the fridge for about 4 days! 

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