Cauliflower Tabouleh

Hello friends! How was your weekend? It has been a scorcher these past few days here in London. With no A/C in our house, I’ve pretty much been a constant puddle of sweat for 4 straight days. Today is 32 degrees!! In London! And it’s still spring!! How is that even possible?! Anyways, I’m not complaining, I love hot weather! …I just wish my fan was a little more… powerful… 😉

This week I wanted to share another light and cold summer recipe, perfect for hot days like today: cauliflower tabouleh! The trend of replacing carbs with vegetables (zucchini or cauliflower) continues… today we’re replacing the traditional couscous with cauliflower! A lot healthier, quicker to make and seriously more refreshing  & light… After all, summer is literally right around the corner (in 2 days! waah) so… you know… we’re all thinking about our upcoming beach holiday. 😉

So to serve 6, you will need…

  • 1 medium to large head of cauliflower
  • 1 cup of fresh flat-leaf parsley leaves
  • 1/2 a cup of fresh mint leaves
  • 3 green onions (I forgot to buy some so I used red onions… not the end of the world!)
  • 1 cup of cherry tomatoes
  • 1 cup of cucumber
  • 1/2 cup of pitted kalamata olives
  • 3 small cloves of garlic
  • 1/4 cup of fresh lemon juice
  • 1 teaspoon of apple cider vinegar
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon of fresh grated turmeric (or 1/2 teaspoon of ground turmeric)
  • 1/2-1 teaspoon of fine sea salt
  • 1/4 teaspoon of pepper

Start by chopping your cauliflower in pieces small enough to fit in your food processor.

Transfer the cauliflower in your food processor and pulse until the cauliflower pieces turn into “cauliflower rice”.


Then place your cauliflower rice in a large bowl to which you will add your parsley, mint, green onion and garlic all chopped finely. Mix well.

Then chop your cucumber, tomatoes, olives and add them to the mix.

Then add the rest of the ingredients, that is the turmeric, lemon juice, olive oil, cider vinegar, salt and pepper. Mix all the ingredient together.


Taste your creation and add salt and pepper if needed and a little olive oil if it lacks liquid.

And taaaadaaa, you’ve got yourself a healthier tabouleh for hot summer days when you don’t feel like cooking.

Bon appétit!

P.S. Come back next week to see more of the picnic we had this past week! Yes, this tabouleh is perfect to for a lunch on-the-go.

2 Replies to “Cauliflower Tabouleh”

  1. Sounds amazing, can’t wait to try it. Great idea! Thx for sharing.

  2. […] you missed it, the past two weeks I shared two recipes on the blog: one for the cauliflower tabouleh (its gluten free!) and one for the beetroot soup, both of which we brought along on our lunch […]

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