Cauliflower Tabbouleh Salad (Gluten-Free)

Name: Cauliflower Tabbouleh Salad (Gluten-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large cauliflower head; 2 teaspoons ground cumin; 1 teaspoon sea salt; 2-3 tablespoons extra virgin olive oil; 1 can organic chickpeas (use BPA-free if possible); 1/2 cup mint leaves; ½ cup roasted nuts (roughly chopped); ¼ cup dried cranberries (or use currants); ¼ cup lemon juice; ¼ cup extra virgin olive oil; 1 tablespoon djon mustard

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This gluten-free cauliflower tabbouleh salad brings comfort with every bite, blending sweet and sour flavors with a Middle Eastern flair. Each forkful is delicious and filled with nutrients. Just like my oven-roasted cauliflower it is surprisingly easy to make and is a perfect choice if you are looking for a healthy, gluten-free alternative to this famous classic dish.

Cauliflower tabbouleh salad served with roasted almonds, fresh mint, and chickpeas.

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Sometimes I feel sad that I can’t have gluten in my diet! You see there are so many things I just love, that contain gluten. For example, I love Middle Eastern tabbouleh (or tabouli), but as you have guessed if you are gluten intolerant, you can’t have it. Because traditional tabbouleh includes bulgur wheat grains.

But the good news is that now we can make this delicious cauliflower tabbouleh salad that is absolutely, totally gluten-free. By the way, I also have a gluten-free pizza crust recipe and gluten-free crepes recipe for you to try 😊.

Why You Will Love This Recipe:

Nutritious: This recipe is packed with vitamins, minerals, and fiber.
Super Easy Lunch: This cauliflower tabbouleh salad is a great meal prep option. Make a big batch on a Sunday, refrigerate it in a sealed container, and enjoy a wholesome meal any time you need one.
Easy Recipe: Like all my recipes, this one is incredibly easy to make and doesn’t require a long shopping list. 30 minutes is all you need!
Gluten-Free: This recipe is a gluten-free twist on traditional tabbouleh salad. Instead of bulgur wheat, we use roasted cauliflower rice. It makes it a perfect nutritious meal for anyone following a gluten-free diet.
Keto: This low-carb tabbouleh recipe is also a great option for anyone following a keto diet.
Delicious: The smokiness of the roasted cumin cauliflower, the acidity of the lemon, and the sweetness of dried cranberries play with your taste buds and create an unforgettable taste. Once you have tried it, you will make it again and again.

I loved this cauliflower tabbouleh salad! It was easy to make and tasted amazing with the mix of cumin, lemon, and cranberries. Perfect for my gluten-free diet. Definitely making this again!

alex

📝 Recipe Ingredients

This simple salad requires only a few ingredients:

ngredients laid out for making gluten-free cauliflower tabbouleh including fresh cauliflower, chickpeas, almonds, cranberries, and spices.

A large fresh head of cauliflower. Make sure to choose a nice fresh cauliflower head that is white and firm with crispy leaves.
Cooked chickpeas. I use the organic, BPA-free tinned variety.
Roasted almonds. Or buy raw almonds, chop, and roast them.
Dried cranberries. If you can’t find cranberries, use sultanas or raisins instead.
Fresh mint leaves.
Extra virgin olive oil.
Ground cumin, salt, and black pepper.
Fresh lemon juice.
Dijon mustard

See the recipe card below for a full list of ingredients 👇

💡 To get the best flavor in this cauliflower tabbouleh, it’s important to use fresh cauliflower. The way you store it really matters. If you’re not sure how to keep your cauliflower fresh, check out my guide on How to store cauliflower.

Variations

I love this cauliflower salad not only for its flavor but also for how easily customizable it is. You can add just about anything to make it your own. Here are a few ideas you might want to try:

Don’t like cauliflower? Replace it with cooked quinoa, millet, or buckwheat to make gluten-free tabbouleh.
Sprinkle some feta or goat cheese into the cauliflower tabbouleh for added creaminess and a tangy flavor.
Top the salad with grilled chicken, shrimp, or cubed tofu for a more substantial meal. If you choose chicken, make sure to try my marinade recipe for grilled chicken.
Replace almonds with sunflower or pumpkin seeds to maintain the crunch without allergens.
Use parsley or cilantro instead of mint to change up the flavor profile.
For a spicy kick, sprinkle in chili flakes or cayenne pepper.

How To Make Cauliflower Tabbouleh

As I mentioned before the classic tabbouleh recipe requires bulgur wheat. We will use roasted cauliflower rice instead. Here is how to make it:

Step 1: Start by preheating your oven to 200°C (400°F) and line two baking trays with parchment paper or silicone mats.

Step 2: Place raw chopped almonds in a dry frying pan over low heat, stirring frequently to ensure even roasting without burning. Once golden, remove from heat and allow to cool. Wash and finely chop the mint leaves. Drain and rinse the chickpeas. Set aside.

Preparing cauliflower florets on a kitchen counter, ready for processing into rice.

Step 3: Remove the leaves and stem from the cauliflower, and break it into florets.

Grated cauliflower rice in a mixing bowl, seasoned and ready for roasting.

Step 4: Using a food processor or a box grater, grate the cauliflower into rice-sized pieces. Transfer the freshly made cauliflower rice to a large mixing bowl. Add olive oil, a pinch of salt, and ground cumin. Stir well to make sure each piece is evenly coated with the seasonings.

Roasted cauliflower rice spread on a baking tray, halfway through cooking.

Step 5: Bake in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking. Watch closely to avoid over-browning.

Dressing ingredients in a white glass bowl.

Step 6: In a small bowl or jar, whisk together lemon juice, olive oil, and Dijon mustard until well combined. Set aside.

Combining roasted cauliflower rice with other salad ingredients in a large bowl.

Step 7: In a large bowl, combine the roasted cauliflower rice, rinsed chickpeas, roasted almonds, dried cranberries, and chopped mint leaves.

Ready-to-be-served cauliflower tabbouleh in a white serving bowl.

Step 8: Add the olive oil dressing, reserving ¼ of the dressing for later. When ready to serve, sprinkle with some fresh mint leaves and drizzle with the reserved dressing. Enjoy!

Step 9: When ready to serve, sprinkle with some fresh mint leaves and drizzle with the reserved dressing. Enjoy!

Close-up of a forkful of cauliflower tabbouleh, showcasing the vibrant ingredients and fresh texture.

☀️ Tips For Making Cauliflower Rice

Prepare the Cauliflower: Start by removing the leaves and the stem. Break the head into even-sized florets.

Using a Food Processor:

Chop into Smaller Pieces: Before processing, cut the florets into smaller pieces to fit easily into the food processor chute.
Process in Batches: Pulse the florets in short bursts to avoid over-processing. The goal is to achieve a rice-like texture without turning the cauliflower into mush. Empty each processed batch into a bowl before starting the next.

Using a Box Grater:

Grate in Batches: Continue grating the florets until all are transformed into cauliflower rice.
Select the Right Side: Use the side of the grater with larger holes to get the best rice-like texture.
Grate Carefully: Hold each floret by the stem and grate using firm, downward strokes. Watch your fingers to avoid injury.

TOP TIP 💡 Do not throw away the cauliflower stem and the rest of the cauliflower that is too small to grate. You can use them to make my creamy cauliflower soup.

🍴 How To Serve

My husband and I love to enjoy this beautiful cauliflower salad just on its own. It’s a delicious, well-balanced meal packed with nutrients. However, you can also serve this gluten-free tabbouleh as a side dish alongside my easy-to-make chicken shawarma or oven-baked lamb kebabs for a truly delicious Middle Eastern feast. Alternatively, it pairs wonderfully with grilled fish or as part of a mezze platter, adding a fresh and flavorful touch to any meal.

❄️ How to Store

Refrigerate: If you have leftovers or you prepared this delicious cauliflower tabbouleh salad in advance, you can store it for later. Allow the salad to cool to room temperature after making it, preventing moisture buildup. Place the salad in an airtight container, and store it in the refrigerator for 2-3 days.

Freeze: Cauliflower tabbouleh is best enjoyed fresh and is not recommended for freezing, as it will become watery and lose its crisp texture when thawed.

Serve: If chilled, let the tabbouleh sit at room temperature for about 10 minutes before serving. Toss gently to refresh the flavors and add a drizzle of olive oil if dry.

cauliflower tabbouleh with chickpeas and mint leaves.

Recipe FAQs

Why is my roasted cauliflower so soggy?

To avoid your cauliflower rice becoming too soggy, ensure your oven is fully heated before you start baking. Spread the cauliflower rice in a single, even layer on the baking tray. Overcrowding will trap steam and cause the rice to become soggy. And don’t forget to stir the rice halfway through the baking time. Saying all of this, it is quite normal that roasted cauliflower rice is a bit moist; this is normal and adds to the taste of the tabbouleh salad.

Can you overcook the cauliflower rice?

Yes, absolutely. If you bake the cauliflower rice for too long, it can become mushy and might also burn at the edges.Store your Cacik dip in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Before serving, give it a good stir, as the yogurt and cucumber might release some water over time.

Can I use frozen cauliflower rice?

Absolutely! You can use frozen cauliflower rice for this recipe. Just make sure to thaw it thoroughly before use. Follow the recipe instructions as usual, but keep in mind that frozen cauliflower rice might release a bit more moisture than fresh. You may want to drain any excess liquid to avoid making the salad too soggy.

Creamy cauliflower soup served hot, perfect for a comforting meal.

More Delicious Cauliflower Recipes You’ll Love

If you tried this Gluten-Free Cauliflower Tabbouleh or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Happy Cooking!