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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.