Cauliflower Tabbouleh

Prep Time 25 minutes
Cook Time 0 minutes
Servings 4 portions

Looking for a simple, quick summer side dish that you don't have to turn on the oven for? Look no further than this re-invented tabbouleh, which brings one of our favorite vegetables center-stage: cauliflower. This tabbouleh replaces bulgur with cauliflower florets, minced to a meal in a food processor. This gluten-free, fresh-tasting tabbouleh is chockfull of fresh herbs, cherry tomatoes, corn, sunflower seeds, and pumpkin seeds. Tossed with a zesty lemon, garlic, and chia dressing, this tabbouleh makes a great lunch or addition to any picnic, potluck, or backyard BBQ!


How It's Made: Tabbouleh


  • One medium-large head of cauliflower (about 3 cups when mixed)
  • 10 cherry tomatoes
  • 1 cup of corn
  • 3 green onions
  • 1/4 cup of chopped flat-leaf parsley
  • 1/4 cup of chopped fresh mint
  • 1/4 cup of chopped cilantro
  • 1/2 cup of chopped
  • 1/4 cup of
  • 1/2 cup of


  1. Cut the florets of cauliflower off the stem, and cut them into small pieces. In a food processor, mix the pieces for a few seconds at a time until you have a fine meal. 
  2. Place the cauliflower meal into a large salad bowl. Cut the cherry tomatoes in half, mince the green onions, chop the herbs and almonds and add to the cauliflower meal. Mix well. 
  3. Toss with garlic vinaigrette and serve.

How It's Made: Vinaigrette


  • 5 tablespoon of olive oil
  • 2 tablespoon of lemon juice or apple cider vinegar
  • 1 clove of garlic, minced 
  • 1 tablespoon of
  • Sea salt and fresh ground pepper



The salad will keep fresh for several days if kept in the fridge and makes an excellent lunch!


  1. Mix all ingredients together in a small container with a lid or a mason jar and shake vigorously.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.