5 Ingredients or Fewer

Raw Vegan Cauliflower Tabbouleh

May 18, 2014
0 Ratings
  • Serves 4-6
Author Notes

This is my go-to dish for last-minute party dishes. Don't need to turn on the oven or stove. Made with simple ingredients and so refreshing. A definite crowd pleaser! Make the dish ahead of time to allow the salad to marinate in the dressing. Tastes better as it sits in the fridge. Added boost of protein: hemp seeds. —Stacy

What You'll Need
  • Salad:
  • 1 large head of cauliflower, cut into florets
  • 1 cup chopped tomatoes or 1 pint of cherry tomatoes
  • 1.5 cups parsley, minced
  • 1/2-1 cups mint, minced
  • 1 English cucumber, peeled and diced
  • 2 spring onions, finely sliced
  • 2 tablespoons hemp seeds
  • 1/2 cup cilantro, minced (optional)
  • Dressing:
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • 1 dash red wine vinegar (optional)
  1. Add all dressing ingredients together, except the olive oil. Steam in the olive oil with a whisk to combine. Season with salt.
  2. Place cauliflower florets into a food processor. Pulse until they are about couscous size.
  3. Add all salad ingredients into bowl. Mix to combine. Add hemp seeds, if using.
  4. Let the tabbouleh sit in the fridge until ready to serve. The longer the sits the better the taste!

See what other Food52ers are saying.

0 Reviews