This raw vegan tabbouleh is the easiest thing to make
A few weeks ago a friend wanted me to try the cauliflower tabbouleh she had bought at the supermarket. I fell in love at first bite! It was such a coincidence too, because I had just shared a lentil tabbouleh recipe in my #VeganChallenge just a few days before. I wanted to give the participants a gluten-free way to serve this Middle Eastern staple usually made with bulgur or couscous. So I used lentils with delicious results, but after trying this I thought… “I should’ve used cauliflower!!!”
Full disclosure: I’m a cauliflower freak. When I was a teenager I went through a phase where I almost ate one whole cauliflower every day because I loved the tasty too freakin much! I actually took it so far that for many years I couldn’t even be in the same room as a cauliflower without feeling nauseous! Luckily, I’m all back to normal now 😉
Since I didn’t share this fabulous recipe in my #VeganChallenge, I decided to redeem myself and share it here. I wrote down all the ingredients on the label, and went home to recreate it as best I could. Here you have it!
How to serve it:
-On its own, like a salad. (Or you can mix it with quinoa or brown rice or even with cubed cooked potatoes if you want a sturdier dish).
-Fill 2 avocado halves with it (yum!). You could also fill 2 bell pepper halves (not as yum as avocados but still good 😀 )
-Spread some lettuce leaves with hummus and then full with this tabbouleh to make some super fresh and delicious wraps.
-Serve as a sauce over some gluten free pasta or vegetable pasta.
Wanna try a different gluten-free tabbouleh recipe? Check out the quinoa tabbouleh I posted here a while back.
|Cauliflower Tabbouleh|| |
- 1 cup cauliflower, cut into very small florets or chopped (you can use it cooked or raw)
- ¼ cup chopped tomato
- ¼ cup chopped parsley
- 2 tablespoons finely chopped onion
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 chopped green onion
- 1 garlic clove, finely chopped or minced
- 2 tablespoons chopped mint
- Salt and pepper, to taste
- Mix all the ingredients in a bowl.
- Even better if you cover the bowl and leave it marinating in the fridge overnight or for a few hours.
Léelo en Español!