Since phasing out one of our most-loved dishes, Cauliflower Tabbouleh, we’ve received a number of requests for the recipe. Below is Neka’s make-at-home version of this vegan, paleo-friendly dish that swaps traditional bulgur wheat for gluten-free cauliflower “rice”. Enjoy!
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Photo credit: Good Eggs
3 cups cauliflower rice (1 small head raw cauliflower, chopped and processed in food processor)
2 cups diced cherry tomatoes
1 cup chopped Persian cucumber, seeds removed
1/2 clove garlic, finely chopped
1 cup Italian parsley, roughly chopped
Juice of 1-2 large lemons
3-4 tablespoons olive oil
1 teaspoon cumin powder
Himalayan pink salt, to taste
Combine all ingredients in a bowl.
2 thoughts on “Cauliflower “Rice” Tabbouleh”
Looking at the photo for the Cauliflower “Rice” Tabbouleh, it looks like red and green cabbage is included, but both are not listed in the ingredients. Is this an oversight?
Good point! The photo is of the product that we carried and discontinued, and the recipe is similar but does omit the cabbage. That said, you’re welcome to include the cabbage – red cabbage is full of antioxidants and is stomach-soothing – adjusting amount of dressing as needed. If you make this, let us know how it turned out! If you post on social, be sure to tag us @urbanremedy and #UrbanRemedy. : )
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