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Cauliflower Tabbouleh Salad

October 1, 2020 No Comments

Cauliflower Tabbouleh Salad

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.

Cauliflower Tabbouleh Salad

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!

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!
Cauliflower Tabbouleh Salad with Lentil Rice, Pita and Hummus.

This cauliflower tabbouleh is the perfect side dish to go alongside lentil rice, falafels, pita bread and hummus.

Print
Cauliflower Tabbouleh Salad

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)

Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 154 kcal

Ingredients

  • 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

Method

  1. 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!)

  2. Add minced garlic, lemon juice, olive oil, sea salt and cinnamon. Toss well to combine. Adjust seasonings to taste, and enjoy!

Notes

  • 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 !

PIN THIS RECIPE FOR LATER:
Cauliflower Tabbouleh Salad Pin

Filed Under: All Recipes, Gluten-free, Raw, Sides Tagged With: Gluten-free, Grain-Free, Nut-Free, Raw, Salad, Sides, Summer, Vegan

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Welcome to Plantiful Eating! I’m Alyssa, a business grad and total foodie with a passion for travel and healthy eating.  I share simple and delicious plant-based recipes that I love to create and eat, and I hope that you will too. Enjoy!

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Oh hey, it’s been a while...but I’m back...and Oh hey, it’s been a while...but I’m back...and I’ve brought COOKIES !!! And not just any cookies. We’re talking COOKIES N’ CREAM CHOCOLATE CHIP COOKIES aka my signature cookies. Friend had a bad day? I’m bringing these cookies. Rainy afternoon? I’m baking these cookies. And I’ve finally put the recipe up on the blog (link in bio) so you can now make them too !! They’re chewy and perfectly crisp around the edges. Think chocolate chip cookie perfection with the added bonus of oreos for that cookies n’ cream taste 🍪🥛 TIP: add a scoop of your favourite dairy-free vanilla ice cream in between two of these and you have the most decadent ice cream sandwich 🤩 Enjoy!! x
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But today was a good reminder for me that something as simple as getting outside and wandering around a new suburb, catching up with a friend, or treating yourself to a warm drink can change your outlook.

So this is just a friendly reminder to be kind to yourself, and try to do one simple thing that will brighten your day. Whatever that means for you. 😌✨

Alyssa x
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