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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.
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Prep Time 30 minutes
Servings 6 to 8 people

Equipment

  • 1 food processor
  • 1 Large mixing bowl
  • 1 serving dish or platter

Ingredients
  

GREEN AND OR PURPLE CAULIFLOWER TABOULI

  • 1 1/2 cups or 185g cauliflower (riced)
  • 2 cups or 150g (packed) 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 or add pomegranate seeds)

THE GREEN CAULIFLOWER TABOULI HAS THE ADDED 1/2 CUP FINELY CHOPPED BEETROOT STEMS THE PURPLE CAULIFLOWER TABOULI HAS THE ADDED 1 CUP OR 180G DESEEDED TOMATO, FINELY CHOPPED

LEMONY DRESSING SERVES 4

  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt

Instructions
 

METHOD FOR TABOULI

  • *Combine all ingredients into a large bowl and mix well.
    *Set aside and make the dressing.
    *Add the dressing 15-30 minutes before serving

MEHOD FOR DRESSING

  • *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 VARIATIONS

  • *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

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.