Gluten-Free, Salads, Vegan

Cauliflower Tabbouleh

A beautiful, bejewelled, crunchy, colourful salad, with raw, crisp, fresh cauliflower as a base, and a great deal more besides.

Cauliflower is fabulous raw, it has a wonderful texture and happily absorbs whatever flavours you might choose.  And it seems to have a completely different air about it when raw (rather than cooked)….it’s sweet, nutty and fragrant…

My redcurrant bushes (of which I have two, with their fruit just beginning to ripen),  gave me the idea for this salad, but redcurrants are readily available in the shops, and really do add a juicy zing to this salad bowl.



 with a lemony dressing

should serve 4


  • 1 cauliflower: approx: 750gms.
  • juice of 1/2 lemon
  • 120gms. fresh redcurrants
  • 1/2 green sweet/bell pepper
  • 2 large spring onions
  • 60gms. soft pitted dates
  • 6-8 breakfast radishes
  • 20 gms. fresh parsley
  • 40 gms. almonds


  • 100ml. olive oil  (organic cold-pressed extra-virgin preferably)
  • 40- 50ml. lemon juice (taste as you go)
  • 3 large garlic cloves
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • big pinch chilli powder
  • 1.5 – 2 tbs. agave syrup ( or maple syrup)…maybe start with 1 tbs. …taste as you go…


  • Wash cauliflower.
  • Discard all leaves and tough stalks.
  • Slice, chop and dice the cauliflower florets and tender stalks until it is quite crumbly, and resembles tabbouleh (cooked bulgur wheat).
  • Place the crumbled cauliflower in a serving bowl, and add juice 1/2 lemon.  Toss the cauliflower in the lemon juice.
  • Set aside.
  • Wash redcurrants (remove stalks if necessary).
  • Remove pith and seeds from green sweet/bell pepper and finely dice.
  • Wash trim and finely slice spring onions.
  • Finely slice dates.
  • Wash, trim and finely slice radishes.
  • Finely chop parsley.
  • Roughly chop and lightly toast almonds in a dry skillet for 1-2 mins.

Prepare dressing:

  • Peel and crush garlic cloves.
  • Place all the dressing ingredients in a jar with a tight lid.
  • Screw on the lid 🙂 and shake the jar vigorously until thoroughly combined.
  • Taste and adjust seasonings.

15 mins. befor serving:

  • Construct the salad:
  • Add redcurrants and green pepper to the cauliflower.
  • Toss gently to combine.
  • Add spring onions, radishes and then the sliced dates.
  • Add the finely chopped parsley.  Toss gently to combine.
  • Pour the dressing over the salad, toss to combine, and then scatter the toasted chopped almonds.

That’s it! Done.

A delicious accompaniment to veggie burgers etc.

…or else a lovely bowl of goodness all on its own 🙂











2 thoughts on “Cauliflower Tabbouleh”

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