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Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad

Makes 4-6 servings

Recipe adapted from The Healthy Mind Cookbook by Rebecca Katz’

6 tablespoons olive oil

1 pound cauliflower rice

6 tablespoons freshly squeezed lemon juice

½ teaspoon ground turmeric

¼ teaspoon ground coriander

¼ teaspoon ground cumin

1/8 teaspoon ground cinnamon

Sea salt

¼ teaspoon ground black pepper

1 cup tightly packed coarsely chopped parsley

½ cup coarsely chopped tightly packed mint

1 medium cucumber, peeled, seeded, and diced

½ pint cherry tomatoes, halved

3 scallions, thinly chopped

1. Heat 1 tablespoon olive in a large sauté pan. Add the cauliflower rice, along with a large pinch of salt, and sauté until crisp tender. Remove from heat and allow to cool.

2. In a large bowl, whisk together the lemon juice, remaining olive oil, turmeric, coriander, cumin, cinnamon, ½ teaspoon salt, and pepper. Add the cauliflower and toss well to coat. Taste, and adjust with a couple pinches of sßalt if needed.

3.When the cauliflower has completely cooled, fold in the parsley, mint, cucumber, tomatoes, and scallions. Serve at room temperature.


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