Cauliflower and Broccoli Tabbouleh

This Broccoli Cauliflower Tabbouleh is a low-carb, gluten-free salad made from raw cauliflower and broccoli rice to substitute the grains! Healthy, vegan & easy to make! 

One of my favorite cooking magazine is a French one called Saveurs. They always have stunning photographs and interesting, creative recipes. As I was browsing the latest issue on my iPad, I came across this broccoli cauliflower tabbouleh and was very intrigued.

The next day, I tried it out and...wow, this broccoli cauliflower tabbouleh completely exceeded my expectations! Given the tabbouleh ingredients, I knew it would be healthy but I didn't think it would be that tasty. I think the dried cranberries and roasted almonds make the difference.

The key to any good tabbouleh in general and this broccoli cauliflower tabbouleh, in particular, is definitely the fresh herbs. I use mint and flat leafed parsley, which I chop really finely to allow for an easier distribution throughout the grain-free tabbouleh salad.

When I told my boyfriend I would make this broccoli cauliflower tabbouleh recipe, he wasn't really excited, to say the least. I mean, one would guess that you really got to like your cruciferous veggies to enjoy this grain-free tabbouleh.

I realize this might sound like a strange one, but you really can't tell the main ingredients of this low carb tabbouleh recipe are raw cauliflower and broccoli, it's just...really good! I hope you'll give it a try 🙂

If you tried this broccoli cauliflower tabbouleh recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

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Cauliflower and Broccoli Tabbouleh

This Broccoli Cauliflower Tabbouleh is a low-carb, gluten-free salad made from cauliflower and broccoli rice to substitute the grains! Healthy, vegan & easy to make! 

Course Side Dish

Cuisine American, Mediterranean, Middle Eastern

Keyword broccoli, cauliflower rice, easy, grain free, healthy, low cal, low carb, tabbouleh, vegan, vegetarian

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Calories 140 kcal

Ingredients

• 5 oz broccoli 140 g, about half of a small head, cut into florets
• 5 oz cauliflower 140 g, about ¼th of a small head, cut into florets
• ¼ cup fresh mint leaves packed (from about 4 sprigs), chopped
• ¼ cup fresh parsley leaves packed (from about 4 sprigs), chopped
• ¼ cup dried cranberries 30 g, roughly chopped
• ¼ cups whole dry roasted almond heaping, 40 g, roughly chopped
• 1 lemon juiced
• 3 tbsp extra virgin olive oil
• salt and pepper to taste

Instructions

1. Place broccoli florets in the bowl of your food processor, and pulse until they resemble small grains. Transfer to a large bowl. Repeat with cauliflower.

2. Add all the remaining ingredients in the bowl, and mix thoroughly. Serve immediately.

Recipe Notes

Recipe slightly adapted from French magazine "Saveurs"

Nutrition Facts

Cauliflower and Broccoli Tabbouleh

Amount Per Serving (1 /4th)

Calories 140 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 25mg1%

Potassium 254mg7%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 6g7%

Protein 1g2%

Vitamin A 655IU13%

Vitamin C 54.5mg66%

Calcium 36mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.