GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Cauliflower Asparagus Tabbouleh

Cauliflower Tabbouleh is a grain free spin on the traditional Middle Eastern salad. It’s so fresh and light, gluten free and whole30!

Prep: 20 minsCook: 15 minsTotal: 35 mins
Servings: 4 1x


  • 1 bunch asparagus
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon sea salt, divided
  • 1 medium cauliflower head
  • 2 garlic cloves
  • 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 2 tablespoons olive oil and 1/2 teaspoon 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 to make cauliflower rice.
  5. Place the cauliflower rice in a large skillet with 2 tablespoons 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 remaining salt to the asparagus. 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 (to taste).
  11. Mix everything in the large bowl.
  12. Transfer to a serving bowl and dig in!!

Nutrition Info:

  • Serving Size: 4
  • Calories: 202
  • Sugar: 7.8g
  • Sodium: 540mg
  • Fat: 14.5g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.1g
  • Fiber: 7.8g
  • Protein: 6.5g
  • Cholesterol: 0mg
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