Refreshing Grainfree Cauliflower Tabouli

This fully raw salad is packed with vibrant, fresh ingredients and wholesome goodness and is so simple to make. A kaleidoscope of colour on your plate, it bursts with the flavour of fresh herbs and features cauliflower in place of traditional grains, making it naturally gluten-free and absolutely delicious.

Two recipes below:

EQUIPMENT A Food processor, a large mixing bowl, a serving dish

A FEW THINGS TO REMEMBER WHEN MAKING TABOULI

HOW TO MAKE RICED CAULIFLOWER

• In this recipe cauliflower is used instead of a grain. The recipe calls for riced cauliflower, this is achieved by placing the cauliflower in a food processor and pressing the pulse button. Pulse into fine, rice-sized pieces.

• Pulse in short bursts and check the texture. You're aiming for rice-sized grains—light, fluffy, and not too fine. Over pulsing will cause the cauliflower to turn into a soggy mash.

WHY ARE SEEDS REMOVED FROM INGREDIENTS SUCH AS CUCUMBER AND TOMATO ?

THERE ARE A FEW REASONS

• To Prevent Excess Moisture

  The seeds of cucumbers and tomatoes hold a lot of water.

  If left in, they can make your tabouli watery, especially as it sits.

• To Preserve Texture

  Tabouli is known for its light, fluffy, finely chopped texture.

  Excess liquid from seeds can make it mushy or soggy.

• To Concentrate Flavour

  Removing the seeds leaves you with the firmer, more flavourful flesh of the vegetables.

  This creates a brighter, more intense taste and better balance.

• For Visual Appeal

  Seedless pieces give the salad a cleaner, more refined look, for presentation.

WHY ARE THE INGREDIENTS IN TABOULI FINELY CHOPPED

• To Balance Flavour

Fine chopping ensures that each spoonful has a little bit of everything: herbs, tomato, onion, and cauliflower, etc.

It creates a harmonious mix where no single ingredient overwhelms the others.

• For a Light and FluffyTexture

  Traditional tabouli has a light, fluffy texture.

  
  

• For Better Dressing Distribution

  Finely chopped ingredients absorb the lemon and olive oil dressing more evenly, enhancing flavour throughout the dish.

WHEN TO ADD THE DRESSING

• Cauliflower doesn't absorb liquid like grains do, so dressing it too far in advance can make it watery or soggy.

• Add the dressing a little before serving, but not too early. Letting it sit for 15–30 minutes before serving helps meld the flavours without compromising texture.

THIS RECIPE MAKES A LARGE QUANTITY 6-8 PEOPLE

 I MAKE THE FULL AMOUNT, MEASURE OUT WHAT I NEED, PLACE THE LEFT OVER INTO A ZIP LOCK BAG AND KEEP IN THE FRIDGE.

KEEP THE SALAD AND THE DRESSING SEPARATE

COMBINE TOGETHER 15 - 30 MINUTES BEFORE SERVING.

INGREDIENTS FOR GREEN CAULIFLOWER TABOULI

1 1/2 cup or 185g cauliflower (riced)

2 cup or 150g (packed into a cup) Italian or flat-leaf parsley, finely chopped

1 cup or 45g dill, finely chopped

3/4 cup or 30g mint, finely chopped

3/4 cup or 96g cucumber, seeds removed, finely chopped

3/4 cup or 95g purple/red onion, finely chopped

1/2 cup or 60g young beetroot stems, finely chopped (optional for added colour)

METHOD

*Combine all ingredients into a large bowl and mix well.

*Set aside and make the dressing.

*Add the dressing 15-30 minutes before serving

LEMONY DRESSING (for a serving of four)

¼ cup fresh lemon juice

2 tablespoons extra virgin olive oil

½ teaspoon fine sea salt

METHOD

*Add all ingredients to a small bowl and whisk together or shake in a jar until well blended.

*Taste and adjust lemon or salt to your preference.

DRESSING VARIATION

*For an even more lemony taste add 1 teaspoon of lemon zest or preserved lemon.

*Add a fresh small glove of garlic, grated or minced, for a subtle garlic kick

*Add 1/2 teaspoon of ground sumac for a tangy citrusy twist

*Add 1-2 teaspoon of pomegranate molasses for a hint of sweetness

INGREDIENTS FOR PURPLE CAULIFLOWER TABOULI

1 1/2 cup or 185g purple cauliflower (riced)

2 cups or 150g (packed into a cup) Italian, flat-leaf or curley parsley, finely chopped

1 cup or 45g dill, finely chopped

3/4 cup or 30g mint, finely chopped

3/4 cup or 96g cucumber, seeds removed and finely chopped

3/4 cup or 95g purple onion, finely chopped

1 cup or 180g deseeded finely chopped tomato

METHOD

*Place all ingredients into a large bowl and mix well.

*Set aside and make the dressing.

*Add the dressing 15-30 minutes before serving

READY TO SERVE

*Prepare your salad and add the dressing, allow it to rest for 15-30 minutes to enhance the flavours.

*Serve in a dish or on a flat platter goes beautifully with hummus, baba ghanoush, stuffed vine leaves, olives, pita bread or lebanese flatbread, falafels.

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