Cauliflower Tabbouleh - Dr. Mark Hyman

Cauliflower Tabbouleh

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.

  • 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
  1. Cut the cauliflower in half, remove the core, then cut into small florets.
  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.
  3. Stir in the cucumbers, tomatoes, and chopped herbs.
  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

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