Moroccan Cauliflower Tabbouleh

Starters & Snacks

One of Shruti’s successful summer recipes.

Moroccan Cauliflower Tabbouleh


1/2 head cauliflower minced/finely grated
1/2 bunch spring onions
1/2 cucumber
few red radishes
parsley and mint chopped
1 tsp Baharat spice
olive oil
lime juice
salt and pepper to taste


Make the dressing of olive oil, lime juice, baharat and salt and pepper and let it stand for some time. Add some chopped parsley to it.

Mince the cauliflower finely (or grate it) so it resembles bread crumbs. Add half the dressing and allow to stand for 10 min. This way the cauliflower will develop a lime-y, minty taste. Finely chop the spring onions – greens and all and add to the cauliflower. Quarter the radishes and the cucumbers and add to the cauliflower mix. Finely chop the parsley and mint and mix it all together. Add the remaining dressing and allow the flavours to mix before serving it garnished with a sprig of mint

This is a fresh, refreshing salad – grain free, raw, alkaline, vegan and suitable for everybody who has intolerances. Except of course if you don’t like cauliflower. Enjoy! You can be adventurous and add tomatoes, some seeds and nuts or raisins to give a different texture and taste.

Recipe from Shruti –

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