If you’re craving the bright, fresh flavors of tabbouleh but want a low-carb, high-protein twist, this Tabbouleh Cauliflower Rice recipe is just what you need! This vegan-friendly dish swaps traditional bulgur wheat for nutrient-packed cauliflower rice, keeping it light and versatile. Bursting with the vibrant tastes of parsley, mint, tomatoes, and lemon, it’s the perfect side dish or salad to enjoy any time of the year.

For those looking to turn this into a complete, protein-rich meal, you can easily add vegan chicken or chicken-style seitan. These additions complement the Mediterranean-inspired flavors beautifully while giving you a hearty, satisfying dish that’s as nourishing as it is delicious. Whether served as a main course or paired with other dishes, this Tabbouleh Cauliflower Rice is guaranteed to become a new favorite in your kitchen.

LOW-CARB VEGAN TABBOULEH

Cook Time: 5 minutes
Prep Time: 20-30 minutes
Total Time: 20-30 minutes
Serving Size: 2 cups
Total Servings: 3

Ingredients:

12 oz riced cauliflower (frozen is fine
2 cups chopped cherry tomatoes
1 cucumber, diced (regular or half English)
1 cup green onion, diced
1 cup parsley, chopped
1 cup mint, chopped
2 tbsp lemon juice
1/4 cup olive oil
1 tsp salt + more to taste
2 cups vegan chicken or seitan chicken, diced (optional)

1. Cook the cauliflower rice according to package directions. Allow to cool completely, about 25 minutes.
2. Meanwhile, prepare the vegetables.
3. When the cauliflower rice is cooled, add all the ingredients to a large mixing bowl. Store in the fridge for 4-5 days.