This recipe is an updated version of the raw cauliflower tabbouleh I posted almost three years ago. As Beyonce says, sometimes things need a little upgrade. The original recipe is pretty awesome so I didn’t make many changes — just a few small upgrades like the addition of apple cider vinegar, mint and cucumber.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

I also took new photos. The old ones weren’t my best work.

It’s crazy to me how much my photography skills have changed in the past few years. I’m still using the same ol’ camera I purchased back in 2010 — I just know how to use it now. I still don’t consider myself a pro but overall, I’m pretty proud of how far I’ve come in terms of photography.

Okay, back to the recipe…

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

I’ve made traditional tabbouleh with bulgur wheat before. I’ve also made a quinoa version that’s quite delicious, but I think the cauliflower version is my favorite. It’s light, flavorful and packed with fresh veggies — perfect for serving during the spring and summer months.

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

You can eat it on it’s own for a light meal. Although, I’d probably add some chickpeas or black beans for a little more sustenance if I was going to do that. If you want to go the more traditional route you can serve it with pita, hummus and falafel. Yum.

Oh man, that reminds me that it’s been way too long since I’ve had falafel. That needs to be remedied soon — perhaps with these falafel tacos

Cauliflower Tabbouleh #grainfree #glutenfree #vegan

I brought it to a little get-together last weekend and everyone really liked it. So yeah, it’s party tested as well! Just bring along some pita bread or pita chips for dipping if it’s more of a finger food event. :)

4.0 from 1 reviews
Cauliflower Tabbouleh
Prep time
Total time
Serves: 6
  • 1 medium to large head of cauliflower
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • ½ cup packed fresh mint leaves, chopped
  • 3 green onions, thinly sliced
  • 1 cup cherry or grape tomatoes, quartered or halved (depending on size)
  • 1 cup cucumber, peeled and chopped
  • ½ cup kalamata olives, pitted and chopped
  • 3 small cloves of garlic, minced
  • ¼ cup fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh grated turmeric (or ½ teaspoon ground turmeric)
  • ½-1 teaspoon fine sea salt
  • ¼ teaspoon black pepper
  1. Cut the cauliflower to remove the stem and the chop into pieces small enough to fit into your food processor.
  2. Place the cauliflower in food processor and pulse until the cauliflower pieces turn into "cauliflower rice”. You may have to do this in batches, depending on how large your processor is.
  3. Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
  4. Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
  5. Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Nutrition Information
Serving size:  Calories: 152 Fat: 11g Carbohydrates: 12g Sugar: 3g Fiber: 3g Protein: 3g


A good friend of mine and rockstar blogger, Leanne, just got married! I’m beyond excited for her and so honored to be guest posting over on Healthful Pursuit while she’s away enjoying her honeymoon.

When Leanne emailed me about guest posting she mentioned that the recipe needed to be gluten-free, dairy-free and peanut-free. I started brainstorming and ultimately got inspired from a meal at Kuba Kuba, a local Cuban restaurant here in Richmond. You see, the tostones at Kuba Kuba are ridiculously delicious, but definitely not the healthiest of options. With this little dilemma in mind, I decided to experiment with plantains to create something lighter with similar flavors.

Plantain and Black Bean Salad

Not to toot my own horn (okay, maybe I am) but I have to say, the plantain salad recipe I came up with is pretty darn delicious. It combines coconut oil sautéed plantains with black beans, veggies and a naturally sweetened dressing. Hello, yum!

See the deliciousness for yourself by heading on over to check it out.

Plantain and Black Bean Salad

Side note: I don’t know why the heck I waited this long to try experimenting with plantains. They’re freaking awesome. Seriously. Plain plantains sautéed in a little coconut oil + sriracha = my new best friend. I might start eating that combo every day. So yeah, this definitely won’t be the last time you see plantains here on EBF.

Plantain and Black Bean Salad

As an added bonus, Leanne mentions in the post that this recipe is approved for the Ramp Up & Wind Down of the Vibrant Life Cleanse Program (<–affiliate link) that she JUST released. Curious about the cleanse? It’s a program for people that are ready to take better care of themselves and activate their most radiant self. It offers everything you could ever want to know about juicing and cleansing, 3, 7 and 9 day cleanse options as well as 55 original paleo, vegan and gluten-free recipes (with amazing photos to boot!).

I already have a copy of the program and love it. If you’re interested at all, you can learn more here.

Pop over to Healthful Pursuit to see the Plantain and Black Bean Salad >>


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