Cauliflower Tabbouleh

This raw vegan tabbouleh is the easiest thing to make

Este saludable y rico tabbouleh de coliflor es vegano, no tiene gluten, y es muy fácil de hacer.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!

This healthy and delicious cauliflower tabbouleh is vegan, gluten-free, and super easy to make.

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
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Recipe type: Salad
Author:
Prep time:
Total time:
Serves: 1
Ingredients
  • 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
Instructions
  1. Mix all the ingredients in a bowl.
  2. Even better if you cover the bowl and leave it marinating in the fridge overnight or for a few hours.

Léelo en Español! 

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