Whole30 Tabouli

I’m back!  It’s been way too long but between having a baby, starting a new job, and keeping up with my 12 year old’s schedule, its been a little busy.  Life has been great though and I have no complaints!
I will admit.  My eating got off track a bit.  Then I kinda fell back into some old eating habits again and started consuming more sugar that I care to admit.  I started another round of Whole30 again and today is officially Day 12!  Woohooo!  It’s been a very successful Whole30 so far…especially since my husband chose not to participate with me.  This is my first Whole30 alone.  I also caught a nasty stomach bug last week which was an interesting twist.  Instead of the typical gluten free toast or crackers and 7 up, it was plain baked sweet potato and La Croix.  I learned a great lesson through that experience!  At any rate, I am feeling better and I am excited to share this new recipe I came up with earlier in the week.
Tabouli is a delicious, Mediterranean dish that is traditionally used with bulgar wheat, couscous, or sometimes quinoa.  I love this dish because its incredibly refreshing and packed full with flavor due to the large amounts of fresh herbs and lemon juice used.  The tomatoes and cucumbers at as sponges absorbing these flavors, too!  So it came to me that I could used cauliflower rice instead of a grain.  With this thought in mind, I had to test it out.  I’m so glad that I did because it has instantly become on of my favorite Whole30 dishes.  All week long (when I wasn’t sick that is) I took some tabouli for lunch along with some chicken in a separate container.  I would heat up the chicken and then add it to the tabouli in a bowl.  This has become my new favorite lunch.  I can definitely see me making this as a side dish to share at a BBQ this summer.

Whole30 Tabouli
Serves 6-8
  • 1 small head of cauliflower, riced
  • 1-2 cloves of garlic, finely chopped
  • 4 firm Roma tomatoes, very finely chopped
  • 1 English cucumber , very finely chopped  (you can use a regular peeled cucumber, just remove the seeds)
  • 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
  • 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
  • 4 green onions, white and green parts, very finely chopped
  • Salt
  • 3-4 tbsp lemon juice
  • 3-4 tbsp extra virgin olive oil


  1. In a food processor, pulse the parts of cauliflower you would normally eat in batches until the cauliflower resembles rice.  It’s important to not over crowd the processor.  You don’t want to end up with cauliflower mush.
  2. Using a large frying pan, heat 1 tbs of olive oil over medium heat.  Add cauliflower and finely chopped garlic.  Cover and cook for 5-6 minutes, stirring every few minutes or so.  When the texture is similar to rice, remove from heat and allow to cool.
  3. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
  4. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the cauliflower rice and season with salt. Mix gently.
  5. Now add the the lemon juice and olive oil and mix again.
  6. For best results, cover the tabouli and refrigerate for at least 30 minutes.  An hour is even better.
The finer you chop the vegetables, the better. See additional tips above.
To serve a smaller crowd, simply cut the recipe in half.
You can keep tabouli refrigerated in a tight-lid container for 2 days or so. Stir tabouli before serving leftovers.
Making some Whole30 Tabouli?  Let me know by commenting below or using the hashtag #eatmovelivelove on FacebookTwitter, or Instagram!  I would love to hear how it turned out!

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