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    Home » Recipes » Side Dishes - Salads

    By Carol Published: Apr 10, 2019 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Cauliflower Artichoke Tabbouleh

    Jump to Recipe
    4.43 from 7 votes
    30 minutes
    Cauliflower Artichoke Tabbouleh is a healthier, lower carb twist on traditional tabbouleh!  With lots of fresh herbs, lively lemon juice and artichokes, it's perfect for spring! #cauliflower #artichoke #tabbouleh #tabouli #salad #vegetable

    Cauliflower Artichoke Tabbouleh is a healthier, lower-carb twist on traditional tabbouleh!  With lots of fresh herbs, lively lemon juice and artichokes, it's perfect for spring!

    Photo of Cauliflower Artichoke Tabbouleh in white bowl on light gray background with light gray napkin.

    Here in the South, mint is one of the first herbs to poke its freshness out of the ground in the spring.  When that happens, I start to crave one of my favorite salads on earth:  Tabbouleh!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is tabbouleh (tabouli)?
    • How to make Cauliflower Artichoke Tabbouleh:
    • If you love tabbouleh you'll want to try these other recipes!
    • Cauliflower Artichoke Tabbouleh
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    What is tabbouleh (tabouli)?

    Tabbouleh (also spelled tabouli) is a traditional Middle Eastern salad made with bulgur wheat, lemon juice, olive oil and lots of parsley and mint.  A true tabbouleh is actually an herb salad with a little bulgur mixed in.  Cucumbers and tomatoes are sometimes added.  I love any version but I think this Cauliflower Artichoke Tabbouleh takes the prize!

    Over the weekend, I started to make a simple cauliflower tabbouleh to use up a head that was getting past its prime.  I didn't intend to share it here because cauliflower tabbouleh isn't new.

    However, some artichokes from another recipe I'll be sharing soon caught my eye and I decided to try cauliflower and artichokes together.  Good call on my part because this cauliflower tabbouleh is definitely worth sharing!

    How to make Cauliflower Artichoke Tabbouleh:

    • Grate a medium-to-large head of cauliflower on a large-hole box grater to create "rice."
    • Alternately, use a food processor.  However, you'll need to be careful because cauliflower has a lot of water and it's easy to over-process.
    • Any cauliflower pieces that fall or you couldn't grate can be manually chopped with a knife.
    • Place the cauliflower, drained chopped marinated artichoke hearts, scallion, mint, parsley and garlic in a large mixing bowl.  I prefer to use marinated artichoke hearts because they have more flavor for this salad than plain canned or frozen.

    Photo of ingredients for Cauliflower Artichoke Tabbouleh ingredients in glass bowl before being stirred together.

    • Toss to combine then dress with lemon juice, a little olive oil and season with salt and black pepper.  You don't need a lot of olive oil because the marinated artichoke hearts are already oily.

    Photo of Cauliflower Artichoke Tabbouleh after ingredients are stirred together with white spoon.

    That's it!  Then enjoy!

    Photo of Cauliflower Artichoke Tabbouleh in white serving bowl garnished with parsley.

    Close-up photo of Cauliflower Artichoke Tabbouleh in white bowl with serving utensils garnished with parsley.

    If you love tabbouleh you'll want to try these other recipes!

    • Tabouli with Fresh Jalapeno
    • Quinoa Tabbouleh with Grilled Vegetables
    • Middle Eastern Vegetable Salad
    Cauliflower Artichoke Tabbouleh - Overhead hero shot in white bowl on light gray background with light gray napkin

    Cauliflower Artichoke Tabbouleh

    4.43 from 7 votes
    By: Carol | From A Chef's Kitchen
    Cauliflower Artichoke Tabbouleh is a healthier, lower carb twist on traditional tabbouleh!  With lots of fresh herbs, lively lemon juice and artichokes, it's perfect for spring!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 0 mins
    Total Time 30 mins
    Course Side Dishes - Salads
    Cuisine Middle Eastern
    Servings 4
    Calories 112 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Cheese/Box Grater
    • Glass Mixing Bowls

    Ingredients
      

    • 1 medium head cauliflower
    • 1 large bunch Italian parsley - leaves and tender stems only, finely chopped
    • 10 large sprigs fresh mint - leaves only, finely chopped
    • 1 bunch scallions - white and light green part only, finely chopped
    • 2 cloves garlic - minced
    • 1 jar (6.5-ounce) marinated artichoke hearts - drained and coarsely chopped
    • 2-3 tablespoons extra-virgin olive oil
    • ¼ cup lemon juice - or more to taste
    • Salt and freshly ground black pepper - to taste

    Instructions
     

    • Remove outer leaves from cauliflower and cut head into quarters. Grate on a large-holed box grater. Transfer any large pieces that fell or pieces you couldn't grate to a cutting board. Coarsely chop the odds and ends manually.
    • Place all the grated cauliflower in a large bowl.
    • Add the chopped parsley, mint, scallions, garlic and artichoke hearts.
    • Dress with olive oil and lemon juice.
    • Season to taste with salt and freshly ground black pepper.

    Nutrition

    Serving: 1 | Calories: 112kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 54mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1370IU | Vitamin C: 97mg | Calcium: 65mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Side Dishes - Salads

    Reader Interactions

    Comments

    1. Kathy says

      October 05, 2021 at 10:32 am

      I made this recently, adding the liquid from the marinated artichoke hearts for additional flavor. Easy and delicious!

      Reply
      • Carol says

        October 05, 2021 at 3:37 pm

        Hi, Kathy, Thanks so much and glad you enjoyed!! Love that you added the liquid from the marinated artichoke hearts, too. I love to use that marinade in any way possible if I can--it's so good!! Thanks again!

        Reply
    2. Jane Saunders says

      August 26, 2019 at 3:34 am

      Simply beautiful flavours together and this salad is so easy to throw together.

      Reply
      • Carol says

        August 26, 2019 at 7:46 am

        Thanks so much, Jane! Glad you enjoyed!

        Reply
    3. Anonymous says

      April 10, 2019 at 7:44 pm

      5 stars

      Reply
    4. Anonymous says

      April 10, 2019 at 7:44 pm

      5 stars

      Reply

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