Cauliflower Rice Tabouleh Bowl

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  • 1 bag cauliflower rice (Trader Joe's or Whole Foods, frozen)
  • 4 tbsp extra-virgin olive oil divided
  • 1 cucumber small, peeled and minced
  • 2 cup cherry tomatoes minced
  • ½ small red onion minced
  • cup minced fresh mint
  • ½ cup minced fresh parsley
  • 1 lemon juiced (preferably meyer)
  • 2 tbsp red wine vinegar
  • salt to taste
  • ground pepper to taste


  • shrimp
  • shredded chicken
  • tempeh
  • Add 1 tablespoon of olive oil to a medium pan over medium heat. Thaw the cauliflower rice in pan until just heated through, turn heat off.
  • Place cauliflower rice in a large bowl, add cucumber, tomatoes, red onion, herbs and mix until well combined.
  • Whisk the lemon juice, vinegar, and remaining 3 tablespoons of olive oil. Pour dressing over vegetable mixture and stir to coat.
  • Add salt and pepper to taste and serve immediately! If you want this to be more of a hearty meal consider adding shrimp, chicken or tempeh!
This is a spin on a classic - replacing the grains in tabbouleh with pre-cooked cauliflower rice. It's absolutely packed with fiber and antioxidants. Looking to add more of a protien punch? Consider the optional shrimp, chicken or tempeh as an add-on.