Good for You, LCHF, Purim

Cauliflower Tabbouleh: An Old Favorite with a Low Carb Twist

Cauliflower rice tabbouleh, in wooden bowl

A lot of us are doing low carb diets, because, well, they work. It is difficult giving up all those favorite foods. Which is why it’s fun to find a substitute for a beloved Middle Eastern bulgur wheat salad, tabbouleh, made with raw cauliflower “rice.” We had it at our Purim meal: a perfect “nafochu,” something that is turned around, just like the Purim story.

Cauliflower Rice Tabbouleh


  • 1 medium cauliflower
  • 1 large cucumber, diced
  • 1 large tomato, diced
  • 1 bunch parsley
  • 1 bunch dill
  • A few sprigs fresh mint
  • 5 scallions, sliced
  • Zest of 1 lemon
  • 1/3 cup extra-virgin olive oil
  • 1⁄3 cup lemon juice
  • 1 1/2 teaspoons sea salt


  1. Cut up cauliflower, separating florets from stalks
  2. Place stalks in food processor and mince to a fine texture.
  3. Add florets, mince
  4. Place finely minced cauliflower in a large mixing bowl
  5. Place sliced scallions, parsley, dill, and mint leaves in food processor, pulse until minced
  6. Add minced herbs and scallions, along with lemon zest, chopped cucumber, and tomato to cauliflower
  7. Add olive oil, stir to coat
  8. Add lemon juice and salt
  9. Taste and adjust for seasoning

Serve immediately or chill.

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