Cauliflower Tabbouleh


  • 4 tablespoons olive oil, divided
  • 1 yellow bell pepper, diced
  • 32 ounces riced cauliflower
  • 1/3 cup raisins
  • juice of 1 lemon
  • 1/2 bunch parsley, finely chopped
  • 3 green onions, finely chopped
  • 1012 mint leaves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • lots of freshly cracked black pepper


  1. Place 2 tablespoons of olive oil in a nonstick sauté pan over medium heat then add chopped bell peppers. Cook for 3-4 minutes until slightly softened. Then add cauliflower rice along with 2 more tablespoons of olive oil, toss to coat, then cover and let cook down for 5 minutes. After 5 minutes, add raisins to the pan and cover for 1 more minute.
  2. Remove from heat then add lemon, parsley, green onions, mint, salt, garlic powder and black pepper. Toss to coat then serve immediately!

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