Cauliflower Tabbouleh Recipe

This cauliflower tabbouleh recipe is so simple to make. It is fresh and vegan. I love making this for large gatherings, mostly because it is simple to make. This recipe is 100% plant-based and allergen-free.

If you are looking for a good base for a mediterranean meal, this is a must to add to your menu. It is a salad with so many different flavors and colors. One bit of this cauliflower tabbouleh takes you on a journey of flavors from the diced tomatoes to the crunchy fresh cucumbers tied in with the onion, garlic and parsley. The lemon brightens it all up and the olive oil mixes the flavors together well. Not to forget the key secret ingredient which brings in even more flavor. That ingredient would be za’atar.

Za’atar is commonly used in middle eastern dishes. It is a combination of dried herbs such as thyme, oregano, marjoram, sumac and toasted sesame seeds. I highly recommend adding this into your spice cabinet. You can get a za’atar that has no additives here.

Ingredients for Cauliflower Tabbouleh Recipe

• Riced cauliflower
• Diced tomatoes
• Diced cucumber
• Minced red onion
• Minced garlic
• Olive Oil
• Parsley
• Lemon
• Salt
• Pepper
• Za’atar

What makes this recipe so great?

This cauliflower tabbouleh is plant-based, dairy-free, sugar-free and gluten-free. It is free of most common allergens which makes it a dish that everyone can enjoy!

To keep this dish fresh, I would recommend making the cauliflower rice yourself. All you need to do is break your cauliflower head into small pieces and then pulse it in a quality blender. I would recommend this vitamix blender. You can find it on The Plant Based Palette Shop.

When you are making the cauliflower rice, make sure to do it in small increments at a time and place the riced cauliflower in a separate bowl. You want to make sure that the cauliflower does not turn into a puree at the bottom. We’re trying to make cauliflower rice, not cauliflower mash!

Method

In a large bowl, mix raw riced cauliflower, diced tomato, diced cucumber, minced red onion in a bowl.

In a mortar and pestle, add the minced garlic and olive oil. Make sure the garlic is mixed into the oil well.

Drizzle the garlic oil into the mix of veggies, along with fresh squeezed lemon, za’atar, salt and fresh ground pepper. Mix well and then sprinkle in parsley.

Once all is mixed, taste that there is enough salt and pepper to your palate. Then serve!

Vegan Cauliflower Tabbouleh Recipe

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

15 minutes mins

Servings 12 servings

Ingredients

  

• 2 heads riced cauliflower
• 4 diced roma tomatoes
• 2 diced english cucumbers
• 1 minced red onion
• 6 cloves minced garlic
• 1/2 cup olive oil
• 2 tsp Za'atar
• 1 bunch finely chopped parsley
• 2 fresh squeezed lemon juice
• salt + pepper to taste

Instructions

 

• In a large bowl, mix raw riced cauliflower, diced tomato, diced cucumber, minced red onion in a bowl. *See above notes if you are gonna make your own riced cauliflower*
• In a mortar and pestle, add the minced garlic and olive oil. Make sure the garlic is mixed into the oil well.
• Drizzle the garlic oil into the mix of veggies, along with fresh squeezed lemon, za'atar, salt and fresh ground pepper. Mix well and then sprinkle in parsley.
• Once all is mixed, taste that there is enough salt and pepper to your palate. Then serve!

Notes

If you make it and feel called to share you beautiful creations, make sure to tag @theplantbasedpalette on instagram. Love seeing all the shared food!