Cauliflower tabbouleh salad is simply wonderful.
It’s one of the most brilliant tricks –
the cauliflower crumbs replace the bulgur,
and all the salad ingredients together create an amazing synergy.
I love making this perfect salad,
and I love eating it even more.
It’s balanced,
Fun,
Joyful,
Crunchy,
Crispy,
and absolutely delicious.
What’s most magical about it is that it’s wonderfully low-carb,
Filling,
Delightful,
and fills your mouth with incredible flavors.
Happy days to us all 🙂
Cauliflower Tabbouleh Salad | Photography: Daniel Lila | Styling: Hamutal Yakubovich
Cauliflower Tabbouleh Salad
Ingredients
Please note: All of my recipes are measured in universal cups (a measuring cup with a volume of 250 ml) - I recommend choosing them so that you get the most accurate and perfect result.
Suitable for a family-sized salad:
- 1 cup fresh cauliflower, finely chopped into tiny crumbs
- 1 1/2 cups finely chopped fresh greens – you can choose any combination you like; I used parsley, dill, cilantro, and mint
- 2 green onions (optional)
- 1/3 cup almonds, pecans, cashews, or walnuts
- 1/3 cup dried cranberries or white/red raisins
For the dressing:
- Zest of 1 lemon
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 tablespoons maple syrup (for alternatives, see “A Little Extra From Me”)
- 1 teaspoon salt
- Crushed garlic (optional)
Preparation
In a food processor or blender, pulse the cauliflower until you get tiny, even cauliflower crumbs.
Finely chop the greens (and the green onions, if you’re adding them) on a cutting board or pulse them in a food processor. Coarsely chop the nuts.
Prepare the dressing:
Place all the dressing ingredients – lemon zest, lemon juice, olive oil, maple syrup, salt, and crushed garlic (if using) – in a jar or small bowl and mix well until smooth.
Place all the salad ingredients (cauliflower crumbs, chopped greens, chopped nuts, and cranberries) in a large bowl, pour the dressing on top, mix well, and serve with love 🙂
A Little Extra From Me:
- You can prepare the salad ahead of time without the dressing and mix it just before serving.
- You can store the cauliflower crumbs in the fridge in a sealed bag (without the other ingredients) for up to three days.
- You can replace the maple syrup with honey or date syrup.
Cauliflower Tabbouleh Salad – preparation steps | Photography: Essy Roz
Cauliflower Tabbouleh Salad | Photography: Daniel Lila | Styling: Hamutal Yakubovich
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