Cauliflower Asparagus Tabbouleh


You’ll love this light and flavorful Cauliflower Asparagus Tabbouleh! Packed with veggies and it uses cauliflower rice to keep it low carb and gluten free!



  • 1 bunch asparagus
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 medium cauliflower head
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • 1 cup grape tomatoes, halved
  • 1/4 cup flat leaf parsley, chopped
  • 2 scallions, chopped
  • 2 tablespoons mint, finely chopped
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  1. Preheat oven to 400F.
  2. Toss the asparagus with the olive oil and sea salt. Place them in a single layer on a lined baking pan and roast for 15 minutes.
  3. While the asparagus is cooking, coarsely cut your cauliflower florets.
  4. Put the florets it through your food processor with the shredding attachment. This will rice your cauli!
  5. Place the cauliflower rice in a large skillet with 2 tablespoons extra virgin olive oil over medium high heat and cook for about 5 minutes, stirring occasionally.
  6. Turn the heat to low and continue to keep warm, stirring occasionally.
  7. Rinse out your food processor. Remove the asparagus from the pan when they’re done roasting and place them in the food processor with the regular blade.
  8. Add 2 garlic cloves and sea salt to the asaragus. Process until finely chopped.
  9. Add the asparagus to a large bowl with the cooked cauliflower rice.
  10. Add the halved grape tomatoes, parsley, scallions, mint, lemon juice, salt and pepper.
  11. Mix everything in the large bowl.
  12. Transfer to a serving bowl and dig in!!


  • Serving Size: 4
  • Calories: 199
  • Sugar: 7g
  • Sodium: 684mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Carbohydrates: 16g
  • Fiber: 7g
  • Protein: 6g