Cauliflower Rice Tabbouleh

Cauliflower Rice Tabbouleh is a great way to introduce a super cruciferous food to people who might think they don’t like this amazing vegetable! It’s great for the liver which looks after our detoxification (among many other things) and has choline which is good for memory, mood and Intelligence.


  • 1 Small Cauliflower
  • 1 Tbsp Rapeseed Oil
  • 4-6 Cherry Tomatoes
  • 1/3 Cucumber
  • 1 Scallion
  • ¼ Cup Lemon Juice
  • 3 Tbsp Olive Oil
  • ½ tsp Ground Cumin
  • ¼ tsp salt


  • Grate the cauliflower using a box grater
  • Saute in a pan with the Rapeseed Oil for approximately 7 minutes stirring regularly
  • Cube the cherry tomatoes and cucumber
  • Slice the scallion
  • When the cauliflower is cooked, mix with the salad vegetables
  • Mix the Lemon Juice, Olive Oil, Cumin and Salt to make the dressing
  • Pour enough dressing over the vegetables to coat and if you have some left, it will keep for another salad tomorrow

This makes a delicious side with roast chicken, broccoli and garden peas (tossed in olive oil, black pepper and lime juice) for a main dinner.  If you prefer to have it as a salad for lunch, add some protein in the form of chickpeas.

Lyn Sharkey Nutrition
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