Melissa’s Cauliflower Tabbouleh

Looking for a dish to take to your next cookout, family reunion, or get together this summer? I’ve got you covered. My friend Melissa made Cauliflower Tabbouleh this weekend for a cookout we had and it was a hit! I just had to have her share the recipe so I could share it with all of you!

This tabbouleh is light and perfect for a hot summer day. Plus, it’s super healthy! Works as a great alternative for potato or macaroni salad. And, it would be perfect for an Ideal Protein Phase 1 lunch!

Melissa's Cauliflower Tabbouleh

  • Servings: 8
  • Print

Recipe by: Melissa Cross for My Beautiful Ideal


  • 1 head of cauliflower, raw – finely grated/processed
  • 2 bunches of parsley, minced
  • 1/4 cup mint, minced
  • 2 cups of romaine, finely chopped
  • 1-pint cherry tomatoes, diced
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • Salt and pepper to taste


  1. Grate the cauliflower or use a food processor (I recommend processing, its way easier!) Depending on the size of your processor you might have to do a few rounds to get it all done.
  2. Chop, dice, and mince all other ingredients.
  3. Mix all ingredients together in a large bowl.
  4. Chill in the refrigerator for 2-4 hours to allow flavors to combine.
  5. Enjoy!

Nutrition: Calories 142, Protein 2.4g, Carbohydrate 7g, Dietary Fiber 3.1g, Total Sugars 3.3g, Total Fat 13g.

6 thoughts on “Melissa’s Cauliflower Tabbouleh

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