Cauliflower Tabbouleh

This recipe could not be easier, and it tastes even better than original tabbouleh, in my opinion. The cauliflower could be used in a raw application also, but I like it steamed a bit so it is softer and has a texture more like couscous. This recipe can be eaten immediately, tastes even better if marinated for a few hours. Pairs wonderfully with Mediterranean or Greek dishes, especially my quick lamb shoulder chops and easy balsamic marinated tomato salad!cau

Yield: 8 servings

Time: 15 minutes prep, 5 minutes cook time, marinating if desired


  • 1 head of cauliflower, “riced” (food processed until fine)
  • 3 roma tomatoes, finely diced
  • 1 bunch green onions, whites and greens, diced
  • 1 cucumber, finely diced
  • 1 tbs lemon juice
  • 1 tbs avocado (or other compliant) oil
  • 1 tsp mint
  • 1 tsp parsley
  • 1 tsp sweet basil
  • 1 tsp dill
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup chopped cashews or toasted almonds for garnish


Put “riced” cauliflower in a bowl and microwave for approximately 5 minutes (depending on microwave strength) to quick-steam, stirring occasionally.

Allow to cool and combine with all other ingredients, tossing lightly until combined. Serve topped with the crushed nuts.


2 thoughts on “Cauliflower Tabbouleh

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