Recipe of the Week: OkieRanchWife’s Cauliflower Tabbouleh

Reader OkieRanchWife. kindly sent us her recipe for Cauliflower Tabbouleh Salad.

(Tabbouleh is a Lebanese salad that traditionally is made of parsley, mint, tomatoes, adn bulgur wheat. It is usually seasoned with lemon or lime juice, salt, and olive oil.)

OkieRanchWife notes: “This a wonderful lo-carb substitute for bulgur tabbouleh. Since this is my own recipe I cannot claim that it is gluten-free; however, my ingredients are comparable to commercial recipes that are labeled gluten-free.”

  • 2 small heads Cauliflower, riced or grated. You can buy already riced cauliflower but if you are thrifty like me you can grate the florets on a box grater
  • ½ lb Tomatoes, small dice
  • ½ large Cucumber, grated
  • ½  cup Oil, I use extra light Olive Oil
  • ½ cup Lemon or Lime Juice
  • 1 bunch of Green Onions or 3 Leeks, sliced fine
  • ½ bunch of Italian Parsley, chopped fine
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Seasoned Salt (Aldi’s has a seasoned salt without MSG)
  • 1 Tsp Kosher or Sea Salt
  • 1 Tsp Black Pepper

Mix all ingredients and chill for two hours before serving.


Can be served by itself, or over lettuce. Tabbouleh is often used as a side dish for a meat main course.

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One Comment

  1. The nightshade family are inflammatory for us, so we eliminated tomatoes from our diet.
    (Nightshades include potatoes, tomatoes, peppers, eggplant.)

    For a splash of ‘red’ for contrast in a dish such as tabbouleh, we often substitute riced beets or tiny diced apple skin.
    Beets make a dandy marinara sauce, too!

    Grated lime peel ‘zest’ is a nice garnish. Some folks say parsley or cilantro tastes like ‘soap’.

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