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 It tastes so good that you don’t even realize the bulgur has been replaced by cauliflower which means the kids will love it too.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:
Alternatively, why not grab a wrap, add some Cauliflower Tabouli along with hummus or tzatziki and enjoy it as a light lunch meal or snack? There are endless options!
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Happy Cooking, Margaret x
Prep Time: 10 minutes
Chilling Time: 10 minutes
2 cups cauliflower florets
2 cups fresh parsley, finely chopped
½ cup fresh mint, finely chopped
1 red onion, finely diced
1 red capsicum, finely diced
1 large Lebanese cucumber, peeled and finely diced
3 Roma tomatoes, finely diced
3 fresh garlic cloves, finely grated
2 tablespoons dukkah*
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
Sea salt and pepper
*You can use a store-bought traditional Dukkah or make your own.
My personal Dukkah mixture includes:
2 tablespoons toasted sesame seeds
¼ cup finely crushed pistachios
¼ cup crushed almonds
½ teaspoon ground turmeric
½ teaspoon ground fennel
1/4 teaspoon ground cumin
1 teaspoon ground coriander
Sea salt and pepper
1. Prepare the cauliflower florets. Wash, dry, and add to a food processor. Pulse until they are broken into a fine bread crumb consistency. Alternatively use a grater. Pour into a serving bowl.
2. Add the parsley, mint, capsicum, cucumber, tomatoes, garlic, sea salt, and pepper. Toss until well combined.
3. In a bowl whisk the extra virgin olive oil and lemon juice. Pour over the tabouli and then sprinkle over the dukkah. Toss gently to combine. Cover and refrigerate for 10 minutes or until ready to serve.