Roasted Cauliflower Tabouleh
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Roasted Cauliflower Tabbouleh

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This Roasted Cauliflower Tabbouleh is loaded with fresh vegetables, parsley and mint then tossed with a bright lemony vinaigrette.
Roasted cauliflower tabouleh

This Roasted Cauliflower Tabbouleh is loaded with fresh vegetables, parsley and mint then tossed with a bright lemony vinaigrette.

I just love Mediterranean flavors. Lemons, olives, tomatoes, etc… Everything is so fresh and bright tasting.

Tabbouleh, a bulghur wheat and parsley salad, is no exception. It is loaded with fresh vegetables and then tossed with a bright lemony vinaigrette.

Traditionally served alongside bowls of hummus, baba ghanoush, fresh baked pita bread, falafel and yogurt sauce (similar to greek tzatziki sauce) as the start of the meal.

Instead of using bulghur, I decided to make this fresh lemony salad with roasted cauliflower. Oh my goodness, it turned out so yummy!

Serve this fresh yummy salad with grilled or roasted meats, fish or seafood or with your favorite vegetarian dish. The lemony flavor of this salad is a great complement to just about anything you serve.

Roasted cauliflower tabouleh

You just gotta try it! This Roasted Cauliflower Tabbouleh would make the perfect side dish for Lemon Rosemary Grilled Chicken or Chicken Souvlaki with Tzatziki Sauce.

Cauliflower tabouleh in an orange bowl

Make sure to have lots of pita bread and tzatziki sauce to serve with it. This will make a perfect healthy side dish for BBQ season. It would also be an awesome taco condiment. Try it on some grilled chicken or fish tacos. Yum!

More mediteranean inspired recipes:

Roasted cauliflower tabouleh

Roasted Cauliflower Tabbouleh:

This Roasted Cauliflower Tabbouleh is loaded with fresh vegetables, parsley and mint then tossed with a bright lemony vinaigrette.
Prep Time: 15 minutes
Cook Time: 20 minutes
cooling time: 30 minutes
Total Time: 1 hour 5 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cauliflower, roasted califlower, salads
Servings: 4
Calories: 140kcal
Author: angela@mealstreetkitchen


  • 12 ounces bag cauliflower florets
  • 1 tablespoon olive oil to roast cauliflower
  • 1 cup persian or english cucumber small diced
  • 1 cup roma tomato small diced
  • 1/2 cup parsley minced
  • 1/4 cup red onion minced
  • 1 tablespoon mint minced
  • 1/4 cup fresh lemon juice I used meyer lemon
  • 2 tablespoons good quality extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground corriander
  • 1/4 teaspoon smoked paprika
  • freshly ground black pepper to taste


  • Place cauliflower florets in food processor and pulse a few times, until they are in small uniform pieces a little larger than riced cauliflower. Toss with 1 tablespoon of olive oil (I used lemon/garlic infused oil from previous post) and season with salt and pepper. Roast cauliflower in a 425 degree F oven until golden brown and tender. About 20 minutes or so. Cool completely.
    In a mixing bowl, add cooled cauliflower and the following ingredients:  cucumber, roma tomato, red onion, parsley and mint.
    In a small bowl, whisk together remaining ingredients to make dressing.
    Add dressing to vegetable/herb blend and toss to coat.


Calories: 140kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 325mg | Potassium: 516mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1268IU | Vitamin C: 67mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Let us know how it was!


A close up of a bottle


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  • lithuanianintheusa
    September 19, 2018 at 3:02 pm

    Looks absolutely yummy!! 🙂

    • angela@mealstreetkitchen
      September 19, 2018 at 11:22 pm

      Thank you so much

  • Lisa
    July 30, 2018 at 6:02 am

    Making this today. Already have roasted cauliflower in the fridge.
    It really sounds so good.

    • angela@mealstreetkitchen
      July 30, 2018 at 12:25 pm

      Wonderful!! I hope you enjoy it!

  • frejaahr
    March 8, 2018 at 7:32 am

    This looks delicious. I love recipes with cauliflower!

    xx Freja

  • Hannah Kaminsky
    March 2, 2018 at 7:28 pm

    I’ve seen a few cauliflower tabbouleh recipes before that use raw cauliflower, but this sounds so much better! I love the flavor of roasted cauliflower all by itself, so I can only imagine how delicious it is in this salad.

    • Angela@mealstreetkitchen
      March 2, 2018 at 11:33 pm

      Thank you Hannah! I just love roasted cauliflower too. I like to toss mine with olive oil, a grind of fresh garlic Salt and just a touch of balsamic vinegar before roasting. So yummy! Hope you enjoy the tabbouleh.

  • overthehillontheyellowbrickroad
    March 2, 2018 at 11:14 am

    This is a great idea and looks delicious. I make a lot of recipes with rice cauliflower and will try this one.

  • Cathryn
    March 1, 2018 at 10:49 am

    Looks delicious.


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