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Cauliflower Tabbouleh

Cauliflower Tabbouleh

  • Ready In 30
  • Serves 04

We’ve put a twist on a classic dish and made it grain-free. Cauliflower tabbouleh is great as a side or served on top of a bed of greens. I hope you enjoy this upgraded version of the perfect summertime salad.  Click here to download the printable PDF.

INGREDIENTS
  • 2 lb head of cauliflower

  • 1 cup chopped cucumber

  • 6-8 cherry tomatoes, quartered

  • 1 bunch flat leaf parsley

  • 1/4 cup freshly chopped cilantro

  • 1 tablespoon freshly chopped basil

  • 2 garlic cloves, minced

  • Zest and juice of 1 lemon

  • 1/4 cup + 2 tablespoons extra virgin olive oil

  • 1.5 teaspoon sea salt

Step 1

Cut the cauliflower in half, remove the core, then cut into small florets.

Step 2

In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer over to a large mixing bowl, then continue until all the cauliflower is processed.

Step 3

Stir in the cucumbers, tomatoes, and chopped herbs.

Step 4

Toss in the garlic, lemon, and olive, stir to combine, then season to taste with sea salt.

Nutritional analysis per serving

Calories 247 • Total Fat 21.5 g • Fiber 6.1 g • Carbohydrates 14.3 g • Sodium 67.3 mg

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.