Cauliflower Tabbouleh

Cauliflower Tabbouleh

Jun 28 2017


10 mn

Serves 6

For those who want to keep it light but good this is a really nice alternative to traditional tabbouleh. It serves a crowd and goes along well for a bbq. I have served it at dinner parties and even the guys loved it and were asking what it was, they could not figure out it was cauliflower! This would be great for July 4th!


  • 1 head of cauliflower, washed and cut into florets
  • 1/2 cup of cucumber, peeled and chopped
  • 1/2 cup of celery, chopped
  • 1/2 cup of cherry tomatoes, cut in 2
  • 1/2 cup of pomegranate seeds
  • 1/2 cup of toasted sliced almonds
  • 1/2 cup of chopped fresh mixed herbs ( mint, parsley, cilantro, chervil, ...)
  • Dressing : 1 shallot minced, juice of 1 lemon plus zest, 2 tbsp of dijon mustard, 1/3 cup of olive oil, salt and pepper)


Place the cauliflower in a food processor and pulse a few times until it is as small as pea size. Place into a large bowl. Add the cucumber, celery, tomatoes, and pomegranate.

Put all the dressing ingredients in a jar and shake well.

Pour over the cauliflower mix, add the herbs, some salt and pepper and toss.

Finish with the toasted sliced almonds and serve.

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