Cauliflower Tabouli

I always roast my cauliflower but I never thought of making a salad with it. Until I did and it came out beautiful and delicious.
You can chop the florets with a sharp knife but it’s more, much more, satisfying to shave it on a Japanese mandoline (just be careful).


Cauliflower Tabouli

Rich and healthy cauliflower and herb salad with toasted almonds and sunflower seeds.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Lunch, Salad
Cuisine: Gluten-Free, Healthy, Plant-based
Keyword: Gluten-Free, Healthy
Servings: 4
Author: Shelly


  • 1 small or medium cauliflower - finely chopped
  • Handful mint - finely chopped
  • Handful parsley - finely chopped
  • Handful cilantro - finely chopped
  • ½ cup sunflower seeds - toasted in a skillet over low heat until slightly golden (don’t add oil)
  • ½ cup almonds - toasted (with the sunflower seeds) and chopped
  • ½ cup raisins (optional)
  • For the dressing
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Sea salt
  • Pinch of white pepper (or black pepper)
  • 1 tablespoon maple syrup (optional)


  • Put the chopped cauliflower in a sauce pan with 1/2 cup water. Steam for 3 minutes and drain. Let it cool. Put in a large bowl.
  • Add the herbs and nuts.
  • Whisk the dressing ingredients together and pour it over the salad.
  • Toss. Taste and correct seasoning.


Don’t throw away the stalky part. You can chop it and roast it (recipe in the cauliflower link above), or coat it with tahini butter and roast it in a 200°C or 400°F preheated oven.

4 thoughts on “Cauliflower Tabouli”

  1. This yummy salad was on our dinner table, delicious!! Next this week is the Bagles… Can’t find really good ones in LA (when I was in NY last month It hit on me that the bagels here are not the real deal!).

    1. They are very easy to make. But FYI, there is a bagel shop on Larchmont street that pretty good bagels. It’s not Noah bagels, don’t remember the name but it’s by a bookstore (which we also love). My next post is My LA, you’ll like it.

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