Go Back
Print Recipe
5 from 2 votes

cauliflower rice tabouleh

A light paleo tabouleh that replaces grain with cauliflower rice.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: side / salad
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths


  • 6 C. grated cauliflower rice aprox one head
  • 2 Tbsp. olive oil
  • 1/3 C. chicken or veggie stock
  • 1 tsp. salt
  • 1/4 C. red onion finely chopped
  • 1 red pepper diced
  • 1/2 C. pitted kalamata olives cut int halves
  • 1 Tbsp. chopped parsley
  • 1 tsp. chopped mint
  • 1/2 lemon
  • Salt + pepper to taste


  • In a large skillet heat olive oil on medium high heat and add cauliflower rice
  • Add in chicken stock and salt and combine
  • Frequently stirring cauli rice, cook until tender and soft but not soggy
  • Remove from heat and into a bowl
  • Continue to toss cauliflower rice and release additional moisture
  • Put into refrigerator and chill for 2 hours until cool
  • Once cooled add in red onion, olives, parsley, mint, and juice from 1/2 lemon and toss
  • Salt and pepper to taste
  • Serve with additional small drizzle of olive oil on top