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Cauliflower Rice Tabbouleh With Pomegranate Seeds

This raw tabbouleh bursts with flavor and totally makes you think that you aren’t even eating raw foods. The pomegranate seeds add a refreshing, crunchy, and fruity element to this entree.

  • Prep Time: 15m
  • Total Time: 15m


For the Tabbouleh

  • 1 large head cauliflower, leaves removed
  • 1 pt (1.5 cups) grape or cherry tomatoes, sliced
  • 1 1/2 c fresh parsley, minced
  • 1 1/4 c finely chopped celery
  • 3/4 c cilantro, chopped
  • 2 green onions, thinly sliced
  • 2 tbsp. pomegranate seeds

For the Dressing

  • 1/3 c raw apple cider vinegar
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. raw agave syrup
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper


  1. Quarter the cauliflower head and then grate each piece using a box grater. Grate until only the stem is left.
  2. Place the grated cauliflower in a large bowl and stir in the rest of the tabbouleh ingredients.
  3. In a small bowl, whisk the dressing ingredients and then pour onto the tabbouleh and mix well. You can serve immediately or place it in the fridge for a couple hours to let the flavors intensify.