Tabbouleh is a Lebanese parsley salad traditionally made with bulgar, mint, diced tomato, onion, garlic, lemon juice, olive oil, and salt. This raw & grain-free tabbouleh uses cauliflower in place of bulgar, plus I’ve added in cucumber for a little crunch (and to sneak in those extra veggies of course!!).
I posted a photo of a cauliflower tabbouleh I had quickly whipped up on my Instagram story last week and was blown away by all of the positive responses. I got straight to work on perfecting the recipe, and now I’m so thrilled to share it! You’ll love how light, lemony, fresh and full of flavour this salad is.
HOW TO MAKE CAULIFLOWER TABBOULEH
First you’ll need to grate the raw cauliflower, and finely chop up the fresh parsley, mint leaves, cherry tomatoes, cucumber and green onion. TIP: to significantly reduce your time chopping and dicing, I recommend pulsing these ingredients in a food processor or chopper.
Next, add all of the chopped ingredients into a mixing bowl, along with the minced garlic, lemon juice, olive oil, sea salt and cinnamon. Give it a good toss, and there you have it. A delicious cauliflower tabbouleh salad!
WHY DO I LOVE THIS SALAD?
- Very high in vitamins A, C and K
- It’s so forgiving. You can be as rough as you like with the measurements and it should still turn out great! Feel like tossing in some cooked quinoa for extra protein? Sounds delicious! Don’t have spring onions on hand? All good! Just replace them with finely diced white onion or leave the onion out altogether.
- Great to bring along to potlucks and gatherings!
This cauliflower tabbouleh is the perfect side dish to go alongside lentil rice, falafels, pita bread and hummus.
Cauliflower Tabbouleh Salad
Inspired by Lebanese tabbouleh, a parsley salad traditionally made with bulgar, mint, diced tomato, onion, garlic, lemon juice, olive oil, and salt, this tabbouleh uses cauliflower in place of bulgar, making it raw & grain-free. It is light, lemony, fresh, and full of flavour. The perfect side dish to go alongside lentil rice, falafals, pita bread and hummus. (makes ~ 4 cups)
- 2 cups finely chopped parsley / roughly 2 bunches fresh parsley (large stems removed, chopped and then measured)
- 1 cup cauliflower / roughly 1/4 head (grated, finely chopped, or riced)
- 1/2 cup finely diced cherry tomato / roughly 8 cherry tomatoes (diced then measured)
- 1/2 cup finely diced cucumber / roughly 1/4 large cucumber (diced then measured)
- 1/4 cup finely chopped mint leaves / roughly a small handful of mint leaves (chopped then measured)
- 1/4 cup chopped spring onion / roughly 1-2 spring onions (chopped then measured)
- 1 clove garlic, minced
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tsp sea salt (plus more to taste)
- 1 pinch cinnamon
To a large mixing bowl, add chopped parsley, grated cauliflower, diced tomato, diced cucumber, chopped mint leaves, and chopped spring onion. (TIP: Pulse ingredients using a food processor or chopper to reduce prep time!)
Add minced garlic, lemon juice, olive oil, sea salt and cinnamon. Toss well to combine. Adjust seasonings to taste, and enjoy!
- Nutritional information is approximate.
- Prep time will vary depending on whether ingredients are chopped by hand or with a food processor.
Did you enjoy this recipe? Comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!
More healthy recipes to try next: Lentil Quinoa Nourish Bowls (V, GF) , Basil Pesto Hummus !
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