We love this bright, fresh, and zesty Cauliflower Tabouli and Salmon meal prep recipe. Not only does this dish look heavenly it tastes heavenly too! You may know of tabouli from Mediterannean restaurants. But tabouli (also spelled “tabbouleh”) originated as a traditional Middle Eastern dish, specifically from Lebanon. It dates back to the mid-19th century and is a staple in many Middle Eastern households.
Tabouli is a cold salad. This cold salad offers a crisp, clean, and minty taste that’s perfect for serving on a hot day for lunch or dinner.
Traditionally, tabouli has couscous or bulgur in it. But we put a creative spin on the recipe by eliminating grains, making it gluten-free, low carb, and Keto friendly. Instead of grains, we use cauliflower. Cauliflower makes for an excellent grain replacement. It is more nutritious and has significantly fewer carbs. Plus, cauliflower is filling.
With that said, let’s dive into the recipe, shall we?
Cauliflower Tabouli and Salmon Meal Prep. You’re sure to enjoy this gluten and grain-free take on traditional tabouli, bursting with vibrant and scrumptious flavors that perfectly pair with baked salmon!
How long will Cauliflower Tabouli last for?
Our Cauliflower Tabouli meal prep recipe yields four servings. Cauliflower tabouli lasts for two days in the refrigerator. For best results, store it in an airtight meal prep container. Keep sliced lemons on hand and pack them with you if the tabouli starts to lose its juiciness.
Can Cauliflower Tabouli be frozen?
Tabouli is not meant for the freezer. The dish holds up best in the refrigerator. Besides, once you taste this recipe, you won’t have any leftovers to freeze!
How do you make Cauliflower Tabouli?
Omg, it’s super easy! All you do is grate or run raw cauliflower through a food processor, mix with seasonings & oil, and then toss with remaining ingredients. This meal prep recipe takes less than 20 minutes.
How to portion Cauliflower Tabouli?
Store one cup of cauliflower tabouli in four separate meal prep containers. Pair it up with a protein option of your choice or your favorite side dish.
Foodie tip: pair this fresh cold salad with fish. We have lots of recipes for inspiration. Browse through our 35 Simple Salmon Meal Prep Recipes. We’re certain, something in there would make the perfect side option.
More Cauliflower meal prep recipes:
What other exciting cauliflower recipes do we have under our belt?
- Cauliflower Rice Salmon Poke Bowl Meal Prep
- Cheesy Mexican Cauliflower Fritter Meal Prep
- Low Carb Bacon Cauliflower Soup
- Cauliflower Fried Rice with Legumes and Chicken Shish Kabobs
- Carrot Meatballs With Mint Cauliflower Rice
- Cauliflower & White Bean Soup with Shrimp Meal Prep
- Low Carb Meal Prep: Shrimp, Veggies, & Cauliflower Rice
Other tips for making Cauliflower Tabouli:
- Use raw cauliflower to recreate the bulgur or couscous look.
- Chop your ingredients finely. You can run the vegetables through a food processor. But don’t do that to the parsley or it will wilt. As an alternative, you can use a vegetable chopper.
- Toss the salad with dressing right before you serve the dish.
- For best parsley chopping results, wash and dry it 24 hours before meal prepping.
Cauliflower Tabouli and Salmon Meal Prep Ingredients:
- 4 (4 oz.) SizzleFish brand Wild Caught Sockeye Salmon Fillets (thawed)
- 1 Medium Head of Cauliflower (riced; ~ 4 cups worth)
- 1 Bunch Flat Leaf Italian Parsley (chopped)
- 2 Green Onions/Scallions (thinly sliced)
- Zest and Juice of 1 Lemon
- 2/3 C. Diced English Cucumber
- 2/3 C. Diced Roma Tomatoes (seeds/core removed)
- 1/4 C. Extra Virgin Olive Oil
- 2 Tbsp. Avocado Oil (divided)
- 2 Cloves Garlic (minced)
- 1/2 tsp. Pink Himalayan Salt (plus a separate 1/4 tsp.)
- 1/4 tsp. Ground Black Pepper
- Optional: Sprig of Mint and Lemon Slices for garnish
- 4-4 ounce pieces wild caught sockeye salmon
- 1 medium head cauliflower riced
- 1/2 bunch flat leaf parsley chopped
- 2 green onions thinly sliced
- 1 large Lemon zest and juice
- 2/3 cup English cucumber diced
- 2/3 cup roma tomato diced (seeds and core removed)
- 1/4 cup olive oil
- 2 tbsp avocado oil
- 2 cloves garlic minced
- 1/2 tsp Sea Salt
- 1/4 tsp black pepper
- fresh mint
- lemon slices for garnish
- Preheat oven to 400℉ and line a baking sheet with foil (greased using1 tablespoon of avocado oil).
- Place salmon fillets (skin-side-down) onto greased foil-lined baking sheet; drizzle remaining 1 tablespoon avocado oil over salmon and season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Bake on the middle rack for 7-10 minutes, or until fish is firm, opaque, and flakes with a fork.
- While the salmon bakes, combine remaining ingredients in a large mixing bowl until well-combined. Set aside.
- Once cooked, serve salmon on a bed of cauliflower tabouli.
- Serve, store, and enjoy!