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bowl of cauliflower tabbouleh

Cauliflower Tabbouleh with Almond Tahini Sauce

A raw, vegan cauliflower tabbouleh served in lettuce cups with a divine almond tahini sauce that you will want to put on pretty much everything!

Course Appetizer, lunch
Cuisine Middle Eastern, Vegan
Keyword cauliflower rice salad, cauliflower rice tabbouleh, low carb tabbouleh
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 100 kcal
Author Denisse

Ingredients

For the cauliflower tabbouleh:

  • 1/2 medium head cauliflower roughly chopped into florets (discard core)
  • 1 1/2 cups parsley finely chopped
  • 1/2 cup mint finely chopped
  • 2 tomatoes seeded and diced
  • 1/2 large cucumber seeded and diced
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

For the tahini sauce

  • 2 tablespoons tahini
  • 1 tablespoons almond butter
  • Juice of 1/2 lemon
  • 1 clove garlic minced
  • 1/4-1/2 cup unsweetened almond milk
  • Pinch of salt
  • Romaine leaves for serving (optional)

Instructions

  1. Place cauliflower florets in a food processor and pulse until a consistency similar to rice or couscous is reached.
  2. In a large bowl, combine cauliflower with remaining tabbouleh ingredients. Taste and adjust seasoning if necessary. Strain out any excess liquid before serving.
  3. To prepare the sauce, add tahini, almond butter, garlic and lemon juice in a small bowl. Add almond milk and whisk until smooth, adding more by the tablespoon if too thick. Season with salt.
  4. Spoon tabbouleh into romaine leaves, if desired, and drizzle with almond tahini sauce.

Recipe Notes

  • I recommend you eat this the same day that you prepare it as it tends to get a bit watery.
  • Make sure to remove the seeds from the cucumber to reduce water.  It is also common to peel the cucumber for this Middle Eastern salad.
  • No need to discard the thin parsley stems—they offer a lot of great flavor. Chopp them up and add them.
  • Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
  • If you're not a fan of raw garlic, you can add a mashed clove of slow roasted garlic. 
  • Cut the cauliflower head into small florets. Try to make them even-sized. This will allow for more even “ricing”.
  • When making bigger amounts of cauliflower rice, or of you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor. Pulse a few times until it resembles corse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even.