This recipe is just one of those recipes, folks. It is so refreshing, filling, and will make your raw vegan diet experience that much more exciting. Considering cauliflower is not a vegetable that you would usually eat raw, this recipe helps you overcome that hurdle. It shows you how versatile it can be. To get the cauliflower just right, roughly chop it into florets and toss them into a food processor to pulse until you achieve a rice-like consistency. You do not want to blend the cauliflower into a puree. If you have access to health food stores, you may be able to find bagged cauliflower rice. You can have it, provided the cauliflower is not cooked and there are no added preservatives.
Because this recipe uses cauliflower, it is a low-carb version to the traditional side dish. Besides being lower in carbs than bulgur wheat, cauliflower is rich in an assortment of vitamins, minerals, and antioxidants. For reference, one cup of cauliflower contains the following nutritional profile:
- 25 calories
- 5 grams (g) of fat
- 2 g of fiber
- 57% of the daily value (DV) of vitamin C
- 14% of the DV of vitamin K
- 12% of the DV of vitamin B6
- 7% of the DV of potassium
- 9% of the DV of choline
- 15% of the DV of folate
- 4% of the DV of magnesium
- 14% of the DV of vitamin B5
This is also served with crunchy romaine, butter lettuce, or cabbage leaves to enjoy as cups. It takes the classic side and turns it into a uniquely filling raw vegan entree. Plus, the almond tahini sauce makes it slightly different than your average recipe, which usually calls for olive oil and lemon juice. The tahini dressing makes this cauliflower tabbouleh much creamier and richer, and we hope you like it as much as we do.
- Prep Time:15m
- Total Time:15m
- Serves: 2 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Tabbouleh
- 1/2 head medium cauliflower
- 1 1/2 c parsley, finely chopped
- 1/2 c mint, finely chopped
- 1 1/2 c cherry tomatoes, halved
- 1 c cucumber, diced
- 1 tbsp. freshly squeezed lemon juice
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- romaine, cabbage, or butter lettuce leaves (for serving)
For the Dressing
- 2 tbsp. raw tahini
- 1 tbsp. raw almond butter
- 1/2 lemon, juiced
- 1 clover garlic, minced
- 1/3 c filtered water
- pinch of sea salt
Instructions
For the Tabbouleh
- Cut the cauliflower into florets and add them to a food processor. Pulse until you achieve a rice-like consistency. Be careful not to over-pulse, as you do not want a puree.
- Place the pulsed cauliflower into a large mixing bowl and add the remaining ingredients. Toss well and taste, adjusting seasonings as needed. Strain out any excess liquid.
For the Dressing
- Add all of the ingredients to a small bowl and whisk well until completely smooth. Taste and adjust seasonings as needed.
- You can pour the tahini sauce directly over the tabbouleh and toss to combine, or you can pour it into your lettuce cups once you spoon a little tabbouleh inside them.
