Tri-Color Cauliflower “Rice” Tabbouleh


By Lori Taylor

This recipe is sponsored by Salad Savoy

Need some variety in your vegetarian dishes? Then try this new take on tabbouleh! We put a rainbow twist on a traditional Middle Eastern salad using colorful cauliflower from our partners at Salad Savoy.

This flavorful, veggie-filled side is perfect for all kinds of meals. We’ll show you how to rice cauliflower for this dish, a skill you can use in many other recipes as well. Add some color to your table with Tri-Color Cauliflower “Rice” Tabbouleh.

How to Make Tri-Color Cauliflower “Rice” Tabbouleh

Tabbouleh is a timeless Levantine dish that’s light, refreshing, and full of tasty parsley. Traditionally this salad is made with bulgar wheat, a cereal grain popular in many other Middle Eastern dishes. While we love bulgar, we chose a grain-free alternative for our version. When riced properly, cauliflower has a similar texture to bulgar – making it the perfect substitute!

Tri-Color Cauliflower "Rice" Tabbouleh

Ricing cauliflower might sound intimidating, but it’s actually quite easy to make! Our favorite way to make it is the water and blender method. This simple method gives you the perfect “rice-y” consistency and only takes a few minutes. All you need is three heads of Carnival® Multi-Color Cauliflower, one of each color, and a blender.

After you’ve riced the cauliflower, place all of the other ingredients in your food processor to blend them together. Pulse them a few times until they’re all broken down into small bits. Then add them to the cauliflower rice and toss in some cucumber and tomato pieces. Mix it all together and let it absorb the seasoning and lemon juice for a few minutes before serving.

Tri-Color Cauliflower "Rice" Tabbouleh

Tri-Color Cauliflower "Rice" Tabbouleh Banner Image

Tri-Color Cauliflower "Rice" Tabbouleh

Need some variety in your vegetarian dishes? Then try this new take on tabbouleh! We put a rainbow twist on a traditional Middle Eastern salad using colorful cauliflower from our partners at Salad Savoy.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Middle Eastern Inspired
Keyword: tabbouleh
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 420kcal


  • 3 small heads cauliflower use half a head of each color
  • 6 cups parsley leaves and tender stems
  • 2 cups mint leaves
  • 3/4 cup chopped scallions
  • 3 cloves garlic
  • 1 cup ripe tomatoes finely chopped
  • 1 ½ cups cucumber finely chopped
  • 1 tsp salt
  • 4 tbsp lemon juice
  • 1/2 cup extra virgin olive oil


To rice cauliflower

  • Halve three heads of Carnival® Multi-Color Cauliflower, one of each color: orange, purple, and green. Keep three halves and store the other three. Keeping them separate, chop each head into about four pieces.
  • Add one of the colors to your blender and fill it halfway with water. Pulse on highest setting to rice-like consistency, about 3 or 4 times.
  • Strain cauliflower rice in a fine strainer and remove any chunks. Scoop “rice” into a bowl and repeat for the other two colors.

To make tabbouleh

  • Place all 3 colors of cauliflower rice into a large bowl.
  • Add parsley, mint, garlic, and scallions to food processor and pulse until everything is broken down into small bits. Transfer to the bowl with cauliflower rice.
  • Add chopped tomatoes and cucumber to the bowl. Season with salt and add lemon juice and extra virgin olive oil. Leave salad to sit for approximately 10-15 minutes before serving.
  • Serve in bowls on a bed of Salad Savoy and enjoy!


Calories: 420kcal | Carbohydrates: 36g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 775mg | Potassium: 2149mg | Fiber: 15g | Sugar: 12g | Vitamin A: 9072IU | Vitamin C: 351mg | Calcium: 304mg | Iron: 9mg

Three colors of Carnival cauliflower Mixing together the rest of the tabbouleh

Vibrant Veggies from Salad Savoy

You might know that veggies aren’t boring, but sometimes kids need some convincing. When they do, turn to Salad Savoy®! This violet vegetable is anything but ordinary and can add some excitement to an everyday meal.

The Salad Savoy Corporation is named after its flagship veggie, a leafy relative of kale, cabbage, and cauliflower. After spending some time in Europe in the ‘80s, founder and owner John Moore fell in love with colorful vegetables. Through traditional, natural breeding and cross-pollination methods, he developed the violet-and-white Salad Savoy. With a sweet and earthy flavor, this mellow vegetable is delightful when eaten raw, cooked, or in dishes like this Tri-Color Cauliflower “Rice” Tabbouleh.

Pairs perfectly with all kinds of meals

But the vivid veggies don’t stop with Salad Savoy! The Carnival® Multi-Color Cauliflower we used in this dish is another way to add new hues to your favorite foods. Check out the other chromatic veggies available from Salad Savoy, including Lollipops® kale sprouts and Bright Lights® Swiss chard.

What did your family think of this Tri-Color Cauliflower “Rice” Tabbouleh? Did they love it’s kaleidoscope of color and flavor? Tell us how it went over in the comments below or tag us on Instagram @theproducemoms.

Tri-Color Cauliflower "Rice" Tabbouleh Pin

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

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