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Cauliflower Artichoke Tabbouleh - Overhead hero shot in white bowl on light gray background with light gray napkin

Cauliflower Artichoke Tabbouleh

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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!
Course Side Dishes - Salads
Cuisine Middle Eastern
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Prep Time 30 mins
Cook Time 0 mins
Total Time 30 mins
Servings 4
Calories 112


  • 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


  • 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.


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