Keto Low-Carb Cauli-Bouleh (Low-Carb Tabbouleh Substitute) Recipe

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This started with a recipe for tabbouleh I saw posted online. Pretty much the only change I made was to swap the cauliflower for the bulgur. The results were fantastic! Very easy to double this for a crowd.


  • 1/2 large cauliflower head
  • 1 medium tomato, diced small
  • 1/2 medium cucumber, diced small
  • 1/4 small red onion, diced small
  • 1/2 green bell pepper, diced small
  • 1 cup fresh mint leaves, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 lemon juice
  • 1 clove garlic, minced very fine or crushed
  • salt and pepper to taste
  • 1 romaine lettuce heart, leaves separated, washed and dried


  1. Run the cauliflower through the shredding blade of your food processor. Put it in a microwaveable casserole with a lid, add a couple of tablespoons of water, and cover. Nuke it on high for 6 minutes.
  2. Uncover it as soon as it’s done, drain it, and let it cool a bit before continuing – stirring it from time to time helps release the steam.
  3. Okay, your cauliflower’s cool. Put it in a big darned mixing bowl. Dice up all your other veggies, and chop your mint, and throw all of that in with the cauliflower. Stir it all up.
  4. Mix the olive oil, lemon juice, and garlic together. Pour over the salad, and toss very well to coat everything. Salt and pepper to taste, and chill before serving.


(Reprinted by permission from The Every Calorie Counts Cookbook by Dana Carpender, 2006 Fair Winds Press)


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