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Cauliflower Artichoke Tabbouleh in white serving bowl with serving utensils garnished with fresh parsley.
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4.56 from 9 votes

Cauliflower Artichoke Tabbouleh

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!
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Side Dishes - Salads
Cuisine: Middle Eastern
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

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
  • 1/4 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.

Notes

SUBSTITUTIONS:
  • Use purchased bagged "cauliflower pearls" for ease.

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