Cauliflower Tabbouleh


Media claim that there are many people out there that have gluten intolerance: from as serious as celiac disease to something mild and often undiagnosed as gluten sensitivity. While the jury is still out on whether most people have allergic reaction to gluten in grains, I still want to enjoy one of my favorite Middle Eastern dishes: tabbouleh.

Cauliflower is a great substitute for wheat bulgur in it. White bits of chopped cauliflower almost look like bulgur. When it comes to nutritional value, it is nutritionally dense: fiber, folate, vitamin C, carotenoids.  People consuming diets rich in carotenoids from natural foods, such as fruits and vegetables, are healthier and have lower mortality from a number of chronic illnesses. Also, cauliflower belongs to cruciferous vegetables family, and those vegetables are claimed to have anticancer properties.

I highly suggest giving it a try! Salad explodes in your mouth with different textures and flavors: crunchiness of cauliflower, sweetness of cherry tomatoes, freshness of parsley, and sourness of lemon juice. You can also try cauliflower of other than white color (purple, yellow) to make it more fun.


Cauliflower, 1 medium sized head

Parsley, 2 bunches

Cherry tomatoes, 1 cup

Lemon juice from 3 lemons

Olive oil

Garlic, 2 cloves

Sea salt and black pepper

Divide cauliflower in florets and use your food processor to break them into smaller bits so they resemble wheat grain. Chop parsley finely (or use food processor). Quarter cherry tomatoes. Mince garlic. Put all ingredients together; add lemon juice, salt, pepper and olive oil. Mix well. Taste and adjust seasoning to your taste.


Be gluten allergy free!

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