This CAULIFLOWER TABOULI is a grain-free take on a traditional Middle Eastern salad. We prefer it as it is light and fresh and full of vegetable goodness. It tastes so good that you don’t even realize the bulgur has been replaced by cauliflower which means the kids will love it too. Best of all it’s not only grain-free but also gluten-free, dairy-free, and vegan so it suits many dietary requirements.
Do not over-pulse the cauliflower so that it becomes like potato mash. It’s a fine line between breadcrumb consistency and mashing. This is why pulsing is a good idea rather than auto-processing. Alternatively use a grater and then a large knife to further chop if needed.
Do not cook the cauliflower. Even though you may think the cauliflower needs to be cooked first – no it does not. You need to use raw cauliflower that is washed and dried.
Chop the ingredients into small diced pieces especially the parsley and mint and even though it is tempting to use the food processor – please don’t! It will make give the salad a mashed texture rather than a crunchy and juicy texture.
Give the salad a good toss before serving. This is because the dressing often sits on the bottom of the bowl which can make the ingredients on the bottom soggy. Combining balances this out.
What can I serve with this?
Even though this Cauliflower Tabouli is wonderful on its own with a few slices of rustic bread, you can also add it to any meal. Here are a few suggestions:
My Lamb Leg Roast Kleftiko Style:
My Lemon Garlic Chicken and Potatoes:
My Best Baked Meatballs with Potatoes: