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Cauliflower Tabouli recipe by Buffy Ellen of Be Good Organics - vegan, paleo, keto and gluten free
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Cauliflower Tabouli

Prep Time 15 minutes
Servings 4
Calories 176kcal

Ingredients

  • ½ head cauliflower
  • 2 c parsley chopped
  • ½ c mint chopped
  • 2 c tomatoes diced
  • 2 c cucumber diced
  • ½ red onion finely chopped

Dressing:

  • 2 lemons zest of 2, juice of 1
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove crushed
  • 3/4 tsp sea salt
  • black pepper to taste
  • 1 tbsp hulled tahini optional

Instructions

  • Remove the leaves off your cauli, and chop the head in four before placing in your food processor. Blend until the cauliflower turns into a rough couscous.
  • Mix all salad ingredients including the lemon zest in a bowl, lifting gently and folding so as not to crush the tomatoes.
  • Add dressing ingredients to a jar and shake until well combined, then pour over salad and mix lightly again.
  • Platter up, top with extra fresh herbs if you like and enjoy! This salad also tastes great the next day when the flavours have had a chance to mingle.

Notes

  • The tahini is optional, but it does give it a lovely creamy twist!

Nutrition

Calories: 176kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 466mg | Potassium: 617mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3435IU | Vitamin C: 90.3mg | Calcium: 97mg | Iron: 3.1mg