Low Carb Cauliflower Tabbouleh

If you’re missing that crunch and ‘body’ that wheat and pulses often lend to salads, then you should try this low carb cauliflower tabbouleh.
The raw cauliflower gives it a slight crunch, plus it’s SO good for you too! 😉

Crunchy, vibrant and packed with flavour – it really is a great salad to have with a braai or even as a light meal.

Low Carb Cauliflower Tabbouleh

Servings: 4-6
Time: 10mins
Difficulty: easy

You will need:

1 small cauliflower / 1/2 a big one, grated
a small cucumber, diced {approx 1 cup}
1 large bunch of fresh parsley, finely chopped {approx 1 cup}
a handful fresh coriander, roughly chopped
2 cups rosa tomatoes / cherry tomatoes, finely diced
1/2 red onion, finely diced
salt
pepper
olive oil {approx 3 tbsp.}
juice of 1 lemon
handful baby spinach, finely chopped

Toss everything together in a large bowl – season to taste – and serve!

Low Carb Cauliflower Tabbouleh

I’ve never really been a fan of salads drenched in creamy dressings, I prefer a simply, ‘clean’ vinaigrette-type dressing; something with olive oil and vinegar and/or lemon juice. Simple and easy, something that brings out the natural flavours of the salad ingredients.

This low carb cauliflower tabbouleh ticks all these boxes for me; a mixture of fresh ingredients, all brought together nicely with a simple and zesty dressing.

It’ll keep well in the fridge for a day or two, so it’s great to have on hand for a light lunch or to pack in hubby’s lunch box 😉

I quite like raw cauliflower, like I said, it adds a great crunch to salads and makes a fab crudité {raw veggies appetiser}.

It’s also one of those veggies the kids really love!

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