Cauliflower Tabbouleh Salad

Super fresh, colorful and bright tabbouleh style salad made with cauliflower rice instead of traditional bulgar wheat. This raw, vegan, gluten-free, oil-free version of the classical mezze pairs perfectly with fresh baked Falafel Cookies!

Cauliflower Tabbouleh Salad
by Sarah Farsh May 26, 2020
  • 1 bag organic frozen cauliflower rice, defrosted (fresh is fine, or you can make your own with a food processor and x1 head of cauliflower)
  • 2 cloves garlic
  • 2 large lemons, juiced
  • 1 lime, juiced
  • 1 cup organic cherry heirloom tomatoes (or any tomatoes of choice)
  • 1 cup fresh parsley
  • 1 bunch scallions
  • 1/4 cup fresh mint
  • kosher salt and fresh ground black pepper to taste
  • pinch of cayenne pepper (optional)
  • 1 fresh jalapeño pepper (optional)
In a food processor, grind all ingredients together but the cauliflower rice. Top ground herby mixture onto a bowl of defrosted cauliflower rice and mix to enjoy! 


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