Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste plus a boost of protein, calcium and iron!
Total time
10 minutes
Meal
- lunches
- sides-light-meals-and-salads
Servings
4-6
Ingredients
Cauli couscous
- 500g/1lb 2oz cauliflower (or buy pre-chopped cauliflower rice for speed)
Tabbouleh salad mix
- 75g/3oz fresh parsley, finely chopped
- 20g/¾oz fresh mint, finely chopped
- 1 red onion, finely chopped
- 15 cherry tomatoes, quartered
- ¼ cucumber, finely diced
- 10-12 kalamata olives (or any pitted olives of your choice)
- 3 tbsp olive oil
- Juice 1½ lemons
- Drizzle of syrup eg agave or maple etc
- Salt and pepper, to taste
Optional: sprinkle a handful of pomegranate seeds over the top
Instructions
- Wash the cauliflower and roughly chop into chunks. Place in a food processor and use the pulse function until you have coarse grains, about the size of couscous. Don’t overblend!
- Chop herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.
- Stir in the cauliflower, the 3 tablespoons of olive oil and lemon juice. Season with salt to taste, add more lemon juice if desired and serve chilled. Sprinkle on the pomegranate seeds, if using.
Did you know that V30 is run by a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
