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
large head of cauliflower, cut into florets
chopped tomatoes or 1 pint of cherry tomatoes
English cucumber, peeled and diced
spring onions, finely sliced
cilantro, minced (optional)
extra virgin olive oil
red wine vinegar (optional)
In This Recipe
Add all dressing ingredients together, except the olive oil. Steam in the olive oil with a whisk to combine. Season with salt.
Place cauliflower florets into a food processor. Pulse until they are about couscous size.
Add all salad ingredients into bowl. Mix to combine. Add hemp seeds, if using.
Let the tabbouleh sit in the fridge until ready to serve. The longer the sits the better the taste!