The following recipe is courtesy of my friend, Ashleigh, who blogs over at ispythebeautiful.com. Ashleigh and I attended Detox Culinary Training together, so I’m confident that her recipes are as fabulous as her witty writing. This light, properly combined salad sounds like a perfect dish on a hot summer evening!
I can’t think of anything more full of color and life than tabouli, a beautiful Middle Eastern salad dish!
This version is perfect for summer: fresh and raw with a punch of lemon and the sweetness of cherry tomatoes. I like to take advantage of the summer season by keeping my foods light and cool, giving my body a break from the heat and a chance to clean house. This tabouli is great for lunch or dinner and stores well in the fridge for up to 3 days!
Raw Cauliflower Tabouli
Recipe courtesy of Ashleigh Phillips
1 head cauliflower
1/2 small red onion
1 cup cherry tomatoes
1/2 bunch parsley
3 leaves kale
1) Cut cauliflower into florets and pulse in a food processor to make “Cauliflower Rice,” then set this aside.
2) Cut the stems off of parsley and kale. In the food processor, pulse parsley and kale leaves with onion and juice of 2 lemons until well combined.
3) Mix the “green stuff” in with the “white stuff” (read: cauliflower rice) and top with diced cherry tomatoes. I use my food processor to pulse the tomatoes a few times and save a little time.
4) Serve it up and enjoy!
Cauliflower Tabbouleh Salad
- 1 head cauliflower
- 1/2 small red onion
- 1 cup cherry tomatoes
- 2 Lemons
- 1/2 bunch parsley
- 3 leaves kale
- Cut cauliflower into florets and pulse in a food processor to make "Cauliflower Rice," then set this aside.
- Cut the stems off of parsley and kale. In the food processor, pulse parsley and kale leaves with onion and juice of 2 lemons until well combined.
- Mix the "green stuff" in with the "white stuff" (read: cauliflower rice) and top with diced cherry tomatoes. I use my food processor to pulse the tomatoes a few times and save a little time.
- Serve it up and enjoy!
Per Serving: Calories: 111, Fat: 1g, Carbohydrates: 25g, Fiber: 5g, Protein: 6g
My fiancee can’t get enough of this stuff. We eat it with Sprouted Hummus and sometimes we wrap it up in sheets of Nori. Weird, right?
Questions and Reviews
Yay for Ashley and yay for this dish! It sounds wonderful!
Thank you very much for sharing this receipe. Weather is now rainy in France and we need sun in the plate! The final touch with the hummus sounds great! And as we say in France: “toutes mes félicitations pour ce nouveau bonheur” (let you translate 😉 )
Not weird! Sounds wonderful. thank you.
This looks like a fabulous salad! What a nice way to savor the end of summer with these beautiful vibrant colors and light, refreshing flavors. Thank you for sharing this with us!
I’m going to try this over the weekend. Thanks!
I have been making Tabouli with cauliflower for a few years now. Always a hit. Adding kale is a great idea!! I think I’ll make some this weekend.
Sounds wonderful and refreshing!
I tried this recipe for dinner, and loved it! I added some apple cider vinegar, and did minced red peppers instead of tomatoes. Looking forward to using it in a seaweed wrap 🙂
I made this last night for dinner, and loved it so much that I had it for lunch! It was even better today!
I love Tabouli! How awesome that this doesn’t have any grains in it. I’ll have to give it a try with all my parsley and cherry tomatoes from the garden!
Hey just noticed that you are breast feeding just a heads up, parsley can mess with your milk supply. I was eating a ton of it in smoothies and ended up almost loosing my supply. I’m good now but I had to stop eating it in such large amounts.
hi hi! I’d love to share this recipe on my blog and I’m wondering if I could use the picture here to link back to this page? thank you! 🙂
Is there a reason you do not put any oil in this salad?
Wow, this really sounds delicious. Not sure how the other half will feel about it but I vote YES! to me making it. And it sounds super easy to make.