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Cauliflower and Green Herb Tabbouleh recipe - Take Stock magazine

Cauliflower & Green Herb Tabbouleh with Lemon & Olive Oil Dressing

Jane Easton at Viva!
Serves: 4-6
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This fresh, light and gluten-free recipe is very adaptable and can be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste plus a boost of protein, calcium and iron.



  • 500g cauliflower, washed & roughly chopped
  • 75g fresh parsley, finely chopped
  • 20g fresh mint, finely chopped
  • 1 red onion, finely chopped
  • 15 cherry tomatoes, quartered
  • ¼ cucumber, chopped
  • 10-12 kalamata or other olives, pitted (optional)
  • 3 tbsp olive oil
  • 1½ lemons, juiced
  • Sea salt
  • Pinch sugar or drizzle agave
  • Pomegranate seeds


  1. Place the cauliflower in a food processor and pulse until you have coarse grains, about the size of couscous. Don’t over blend
  2. Place the herbs in a serving bowl with the onion, tomatoes, cucumber and olives. Stir in the cauliflower, olive oil and lemon juice. Season with salt to taste
  3. Serve chilled. Add more lemon juice if desired, sprinkle with pomegranate seeds and serve with dairy-free yoghurt and flat bread
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