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Cauliflower Tabbouleh

Cauliflower Tabbouleh

Photo by Quentin Bacon

When you grate raw cauliflower florets in a food processor or on a box grater, it takes on the texture of a grain, and it is fun to experiment with ways to use it like one. Here it subs for bulgur in a tantalizing version of a classic Middle Eastern Tabbouleh salad, which is packed with aromatic herbs in a lemon-y cumin dressing. 


½ head cauliflower
1 pint grape tomatoes, quartered
½ large English cucumber, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
¼ cup olive oil
¼ cup lemon juice
¾ teaspoon finely grated lemon zest
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper


Cut the half-head of cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the stem, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups Alternatively, you can cut the half cauliflower into florets, roving as much of the stem as possible and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower for another use.

In a large bowl toss together the grated cauliflower, tomatoes, cucumber, onion, parsley and mint leaves.

In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.

Makes 6 servings

Serving size: 1 ¼ cup

Per serving: Calories 120; Total Fat 10g (Mono Fat 6.7g, Poly Fat 1g, Sat Fat 1.3g); Protein 3g; Carb 9g; Fiber 3g; Cholesterol 0mg; Sodium 125mg

Excellent source of: Vitamin A, Vitamin C, Vitamin K

Good source of: Fiber, Folate, Iron, Potassium, Manganese

Copyright 2017 Ellie Krieger. All rights reserved.

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