Cauliflower Artichoke Tabbouleh offers a fresh, lower-carb take on classic tabbouleh. Bright lemon juice, abundant herbs and tender marinated artichoke hearts make this a lively spring salad that’s light, satisfying and easy to prepare.
“I made this recently, adding the liquid from the marinated artichoke hearts for additional flavor. Easy and delicious!”
In the South, mint is one of the first herbs to appear in spring, and when it does I start craving tabbouleh. Traditional tabbouleh centers on parsley and mint with bulgur, lemon and olive oil; this version swaps cauliflower for bulgur and adds artichokes for extra flavor.
What is tabbouleh (tabouli)?
Tabbouleh (also spelled tabouli) is a Middle Eastern salad built around fresh herbs—primarily parsley and mint—tossed with lemon juice, olive oil and a bit of bulgur. True tabbouleh is essentially an herb salad with small amounts of grain; tomatoes and cucumbers are sometimes included. This cauliflower-based variation keeps the herb-forward character while reducing carbs and adding a briny, savory note from marinated artichoke hearts.
I initially made cauliflower tabbouleh to use up a head that was past its prime. Then I remembered a jar of marinated artichoke hearts on my counter and decided to try them together. The combination worked beautifully—this version is crisp, bright and worth sharing.
How to make Cauliflower Artichoke Tabbouleh:
- Grate a medium-to-large head of cauliflower on the large holes of a box grater to create a rice-like texture.
- Or pulse cauliflower in a food processor, but be careful not to over-process—cauliflower contains a lot of water and can turn mushy if broken down too fine.
- Chop any larger pieces you couldn’t grate by hand.
- In a large bowl, combine the grated cauliflower with drained, coarsely chopped marinated artichoke hearts, finely chopped scallions, chopped mint and chopped parsley, and minced garlic. Marinated artichoke hearts add more flavor to this salad than plain canned or frozen artichokes.
- Toss everything together, then dress with lemon juice, a small amount of extra-virgin olive oil and season with salt and freshly ground black pepper. Since the artichokes are marinated in oil, you don’t need much olive oil.
That’s it—mix, taste and adjust lemon, salt or pepper to suit your preference. Serve immediately or chill briefly to let the flavors meld.
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
Carol | From A Chef’s Kitchen
Equipment
- Chef knife
- Cutting board
- Box grater or food processor
- Large mixing bowl
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 the head into quarters. Grate on the large holes of a box grater, or pulse briefly in a food processor. Transfer any large pieces to a cutting board and coarsely chop.
- Place the grated cauliflower in a large bowl.
- Add the chopped parsley, mint, scallions, garlic and artichoke hearts.
- Dress with olive oil and lemon juice, then season with salt and freshly ground black pepper to taste.
Notes
- Use bagged cauliflower rice for convenience.
Nutrition
Nutritional values are estimates and may vary based on brands and portion sizes. Adjust for dietary needs and allergies.
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