Tuesday, July 10, 2018

Cauliflower Tabbouleh (Grain-free Vegetable Salad)

Cauliflower Tabbouleh 
Cauliflower Tabbouleh is a refreshing salad for the warm sunny days of summer with the abundance of fresh veggies. This colorful and healthy salad is a makeover of the traditional Tabbouleh from the Mediterranean region. Using riced cauliflower (cauliflower florets that have been finely chopped) instead of the usual grains makes it gluten free! 

Although the regular white cauliflower is fine, have fun using the the show-stopping rainbow-hued cauliflowers as well as other veggies available at your local farmers markets or favorite grocers. I love to use the multi-colored sweet mini peppers and radishes in this salad.

If there is any leftover salad, I add it to Adai batter to make Vegetable Adais (veggie panckes) or Salsa Pulav towards the end of cooking. Waste not ..... :D


A good knife or the food processor makes short work of chopping all the veggies; pulse them if using a food processor so you don't end up with mush!

If Sweet Mini Peppers are not handy, use red, orange and yellow bell peppers (capsicums).

A little sprinkle of Chaat Masala adds a lovely piquant pop; it is readily available in Indian Markets.

Although I don't use any oils, a little (~ 1 Tbsp or so) Extra Virgin Oil maybe used.

Use your favorite veggies make this uniquely your own!

6-8 Servings


1 pound Cauliflower, any color, riced (4 cups)
1 clove fresh Garlic, mashed finely (optional)
¼ Red Onion, finely diced
1 green Chile, Jalapeño or Serrano, cored and finely minced (optional)
1 Carrot, any color, finely diced
8-12 Sweet Mini Peppers, red, yellow and orange, diced small (1 cup)
1 cup Corn kernels, fresh or thawed frozen
¼ cup fresh Cilantro/Parsley, finely chopped
¼ cup fresh Mint, finely chopped
2-3 Limes/Lemons
1-2 pinches Salt
Freshly ground Black Pepper

Optional Garnishes:
Pomegranate arils
Toasted Nuts/Seeds
Mint, Parsley, and Cilantro


Riced cauliflower is available in most markets. If not, it is quite easy to rice: chop portions of the veggie using a good knife or separate the florets and pulse in a food processor bowl fitted with the metal S blade.

In a large bowl, combine all the prepared vegetables and herbs. Add a little salt and lime/lemon juice to taste; mix well. Season with more lime/lemon juice, salt, and pepper as needed. 

Chill if not serving right away. Although best eaten freshly made, Cauliflower Tabbouleh will stay fresh for 2-3 days.


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