Recipe Alert: Cauliflower tabouli

Cauliflower Tabouli

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Servings: 2 big bowls or 4 small ones


  • 1 medium sized cauliflower head
  • 1 bunch of parsley
  • 1 bunch of mint
  • 1 handful of organic cocktail tomatoes
  • 4 spring onions
  • 2 Tbsp EVOO or cold pressed flaxseed oil
  • juice and zest of one organic lemon
  • sea salt and pepper to taste
  • 1-2 garlic gloves, minced

 (personal add-ons: a splash of apple cider vinegar, bragg’s sauce, a pinch of smoked paprika)

Don’t be afraid to switch up the colours – one can use either green, purple, yellow or white cauliflower!


  1. Roughly chop the cauliflower head in a food processor or cut into very small, chunky pieces with a sharp knife (it should resemble bulgur)
  2. Roughly chop parsley, mint and add it with the cauliflower into a big mixing bowl
  3. Slice the cocktail tomatoes into small cubes and add it to the bowl
  4. Chop the spring onion into small slices, mince the garlic and add it with the other veggies
  5. Marinate the mixture with lemon juice, zest, oil and season to your taste. If you like it on the tangy side, add a splash of apple cider vinegar to it and if you like it saltier, don’t hesitate to add a splash of Bragg’s sauce.
  6. Serve it as a side dish at your BBQ or use it as a filling for grilled bell pepper or eggplant. Works also great in tacos or as a topping with zucchini noodles and tomato sauce.