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Need a quick and easy to prepare low carb side dish? this keto Cauliflower Tabouli is packed with fresh herbs and flavors that will make everyone forget about the high carb traditional recipe.

This is a recipe I’ve had on my list for a while but wanted to wait until my herb garden was in full gear. You could make this dish with dried herbs technically but you would be doing yourself a disservice. The fresh mint, dill and parsley are what give this dish it’s vibrant flavor and color along with the fresh squeezed lemon. This is a fantastic side dish that can be served with so many different protiens like pork, chicken and lamb as well as fresh fish. Though you can obviously prepare this recipe anytime of year I do tend to make tabouli more often in the spring and summer months.

Traditionally Tabouli is traditionally made with cracked bulgar wheat and some modern versions use quinoa or couscous. This cauliflower version uses hemp hearts to add a toothsome texture similar to grain.thou you can definitely eat this dish right away, I recommend you let it marinade for a few hours to let flavors and texture really have a chance to combine.

This is the perfect side dish with any Mediterranean meal or just a filling component to your weekly meal prep. I can honestly say that on this particular dish I prefer the low carb/keto version over the traditional grain recipes.

cauliflower tabouli
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5 from 1 vote

Course Salad, Side Dish
Cuisine Mediterranean, Vegetarian
Keyword cauliflower
Prep Time 20 minutes
1 hour
Servings 15
Calories 108kcal
Author Culinary Lion


  • 1 large head cauliflower
  • 2 beefsteak tomatoes
  • 3 stalks scallion
  • 5 cloves minced garlic
  • 1 cup flat leaf parsley
  • ½ cup mint
  • 2 tablespoon fresh dill
  • Juice and zest of 1 lemon
  • 1 seedless cucumber
  • ¼ cup hemp hearts
  • ½ cup olive oil
  • 2 tablespoon aged spanish sherry vinegar
  • Salt & pepper to taste


  • Rough chop the fresh herbs.
  • Remove seeds and membrane from tomatoes and fine dice.
  • Thinly slice scallions.
  • Fine dice cucumber.
  • Mince garlic.
  • Zest a lemon and squeeze the juice into bowl.
  • Add hemp hearts and olive oil.
  • Using a food processor or box grater rice the cauliflower and add to the bowl.
  • Combine all ingredients and season with salt & pepper.


Calories: 108kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 292mg | Fiber: 1g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 31.8mg | Calcium: 34mg | Iron: 1.2mg
Nutrition Facts
Amount Per Serving
Calories 108 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 17mg1%
Potassium 292mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 845IU17%
Vitamin C 31.8mg39%
Calcium 34mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Post Has 3 Comments

  1. 5 stars
    When I was a kid this was one of my favorite sides my parents would make. Made this last night too go with some grilled red snapper. It was amazing. The salad is so light and refreshing.

    1. Such a good summer side, I agree, so refreshing and Light.

      1. That recipe is tough to give the reader an exact amount of crackers because everyone cuts them to a different size. the recipe has 8 serving so I normally just wiegh out 8 even bags for a portion size. My best guess would be between 6-10 chips per serving.

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