Photo Credit: Leah Johnson

Raw Cauliflower Tabbouleh




20 min


20 min


2 to 3 lemons, as needed

2 pounds/905 g cauliflower, cored and cut into large bite-size pieces

1 large cucumber, halved lengthwise, seeded, and cut into 1⁄4-inch/0.65 cm dice

1 large tomato, cut into 1⁄4-inch/0.65 cm dice

3⁄4 cup/40 g chopped fresh flat-leaf parsley

1⁄2 cup/20 g chopped fresh dill

1 tablespoon chopped fresh mint leaves

2 tablespoons organic extra-virgin olive oil

Fine sea salt to taste


  1. Zest one of the lemons. Juice the zested lemon along with enough remaining lemons to yield 1⁄3 cup/80 mL of lemon juice. Set the zest and juice aside.

  2. Place the cauliflower in the bowl of a food processor and process to finely chop into small, grainlike pieces, scraping down the bowl as necessary. Cover a work surface with a clean, dry tea or kitchen towel and turn out the cauliflower onto the towel. Twist the cauliflower in the towel to extract any moisture. Transfer the squeezed cauliflower to a large mixing bowl and add the lemon zest, lemon juice, cucumber, tomato, parsley, dill, mint, and olive oil. Add salt to taste.

  3. Serve immediately at room temperature or chilled.

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