I love tabouli. It’s fresh, light, and a great compliment to other Middle Eastern as well as Mediterranean dishes, or just as a snack with some humus in a lettuce wrap. I’ve previously made Quinoa Tabouli and Millet Tabouli when serving gluten free friends. Sounds delish, right?

But what if you’re grain free?

Never fear – I’ve discovered a fantastic secret – cauliflower instead of grain. Sounds crazy, I know, but it works, and it’s delicious!


  • 1 cauliflower (about 1.5 pounds)
  • 1 chopped medium organic tomato, or 1/2 cup of cherry tomatoes cut in half
  • 1/2 peeled and diced organic cucumber
  • 2 TBS minced¬†red onion
  • 1/2-1 cup finely chopped Italian parsley
  • 1-2 TBS fresh mint, finally chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 TBS sesame tahihi
  • 1 clove crushed garlic (optional)
  • Sea salt to taste

To prepare:

  • Cut the cauliflower into florets and place in a steamer basket.
  • Steam for 5-8 minutes then let cool in the pot.
  • Place the half of the florets into a food processor and pulse about 10-15 times to a crumbly consistency. Transfer to a bowl.
  • Repeat with the other half of the florets, and then add to the same bowl.
  • Allow to cool for another 10 minutes.
  • Add in the remaining ingredients in the above order.
  • Mix well, cool, and serve.

Serves 4-6 and keeps well for leftovers.

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