Low-Carb Pumpkin & Feta Cauliflower Tabbouleh

Low-Carb Pumpkin & Feta Cauliflower TabboulehPin recipeFollow us 50.2k

There can never be enough tabbouleh recipes! This one is extra special. Not only is it low carb, but it’s literally bursting with flavour.

Great as a side with protein or perfect for a healthy low carb lunch. Keeps well in the fridge for a few days too so great if you like batch cooking. In fact, I almost think it tastes better the next day as the dressing really soaks into the cauliflower tabbouleh.

It’s one I like to pull out when I have guests over as it’s so pretty. They’ll be blown away by your creativity… and with only 20 minutes hands on cooking time, you’ll have plenty of time to relax in the bath!

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Nutritional values (per serving, about 1 cup)

8.2 grams 3.4 grams 5 grams 18.2 grams 5.3 grams 218 calories
Total Carbs11.6grams
Net Carbs8.2grams
of which Saturated5.3grams
Magnesium34mg (9% RDA)
Potassium580mg (29% EMR)

Macronutrient ratio: Calories from carbs (15%), protein (9%), fat (76%)

Ingredients (makes 7 servings)

  • 2 ½ cups pumpkin, ideally Hokkaido (290 g/ 10.2 oz)
  • 1 tsp paprika
  • florets from 1 medium cauliflower (420 g/ 14.8 oz)
  • 40 g black olives (1.4 oz)
  • 80 g feta cheese (2.8 oz)
  • 50 g sun blushed or sun dried tomatoes (1.8 oz)
  • 2 small red peppers (180 g/ 6.4 oz)
  • 2 tbsp extra virgin olive oil (30 ml)
  • small bunch fresh parsley (12 g/ 0.4 oz)
  • small bunch fresh mint (12 g/ 0.4 oz)
  • small bunch fresh coriander (12 g/ 0.4 oz)
  • ¼ cup pistachios (31 g/ 1.1 oz)
  • 1 tbsp virgin coconut oil


  1. Preheat the oven to 200 C/ 400 F (fan assisted). Peel the pumpkin and cut into small cubes about 1 cm in diameter. Place on a baking tray and toss with 1 tablespoon of olive oil and a pinch of salt.
  2. Roast in the oven for 30 minutes until soft and golden. Turn half way for even cooking.
  3. Remove the stalk and seeds from the peppers. Chop into 1 cm (½ inch) cubes. Toss with 1 tablespoon of olive oil. After the pumpkin has been in the oven for 10 minutes add the peppers to the tray (or use a separate tray) and cook for a further 20 minutes. (The pumpkin takes 30 minutes in total and the peppers 20 minutes). Low-Carb Pumpkin & Feta Cauliflower Tabbouleh
  4. Meanwhile, remove the leaves and stalk from the cauliflower. Blitz the florets in a high speed food processor until it resembles a rice consistent. Heat 1 tablespoon of coconut oil in a pan and fry for 3 minutes until cooked.
  5. Place the pistachios on a baking tray and roast in the oven for 6 minutes until golden. Remove from the oven and allow to cool.
  6. Prepare the dressing by mixing all the ingredients together in a cup or shake in a jam jar.
  7. Finely chop the parsley, mint and coriander. Mix the cauliflower rice, roasted pumpkin, peppers, olives, pistachios, herbs, sun blushed or sun dried tomatoes and feta together in a bowl.
    Low-Carb Pumpkin & Feta Cauliflower Tabbouleh
  8. Fold through the dressing and serve. The tabbouleh will keep refrigerated for up to 3 days. Low-Carb Pumpkin & Feta Cauliflower Tabbouleh

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By Jo Harding
Creator of PaleoCrust.com

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. My food approach is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free. I love wholesome, natural food. Heaps of vegetables, healthy fats, eggs, nuts, organic meat, fish and some low GI fruits as a treat.

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