Cauliflower Tabbouleh with Parsley, Mint and Tomato
All the lemony, herby freshness of tabbouleh with finely chopped raw cauliflower in place of bulgur wheat.
- Time25 min
- LevelEasy
- Costabout £0.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 233kcal
- 20.9gcarbs
- 10.6gof which sugars
- 14.7gfat
- 4.3gsaturates
- 5.9gprotein
- 7.3gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the cauliflower into small florets and pulse in a food processor in short bursts until it looks like couscous. If you have no processor, grate it on the coarse side of a box grater. Tip into a large bowl.
- 2
Chop the parsley and mint very finely with a sharp knife. Wet herbs go mushy, so dry them well first. Add them to the bowl.
- 3
Halve the tomatoes, scoop out most of the watery seeds with a teaspoon, then dice the flesh small. Add to the bowl with the spring onions.
- 4
Whisk the lemon zest and 3 tablespoons of lemon juice with the olive oil, allspice, salt and pepper. Pour over the salad and mix well.
- 5
Leave it to sit for 10 minutes so the cauliflower softens a little in the dressing. Taste and add more lemon or salt if needed.
- 6
Serve in a bowl with the little gem leaves around the edge for scooping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
