Cauliflower Tabbouleh

 

Tabbouleh Recipe (Salad)

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Raw Vegan Tabbouleh with My Grandfather! Lebanese Style!

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Cauliflower Tabbouleh recipe

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Mediterranean Cauliflower Salad (Gluten-free Tabouli)

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CAULIFLOWER TABBOULEH Raw, lowcarb, paleo and very easy

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CAULIFLOWER RICE TABBOULEH | a healthy, lemony herb salad

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Directions Step 1 Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds. Step 2 Transfer cauliflower ‘rice’ to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions.

Ingredients 1 medium head cauliflower 1/2 cup oil-packed sun-dried tomatoes 12 pitted Greek olives 2 cups fresh parsley leaves 1 cup fresh cilantro leaves 1 tablespoon white. Directions Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 2 diced plum tomatoes, 1/3 cup lemon juice, 3 tablespoons olive oil, 2 tablespoons soy sauce, 2 chopped. What Is Cauliflower Tabbouleh? Tabbouleh is a Mediterranean salad featuring chopped parsley, tomatoes, cucumbers, mint, bulgur, and a lemon-y dressing.

Sometimes I’ve seen it spelled tabouli or tabbouli, but tabbouleh is the most common spelling. This simple cauliflower tabbouleh keto recipe makes a couple easy swaps. Cauliflower Tabbouleh, a must make flavorful salad that is ready in minutes and there is no cooking involved. It’s a vegan, low-carb, gluten-free delightful salad! An ideal make ahead salad to be enjoyed anytime.

Cauliflower is a superb. Ingredients in Cauliflower Tabbouleh fresh vegetables – cauliflower, green onions, cherry or grape tomatoes, cucumber and garlic. fresh herbs – flat-leaf parsley and mint. Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.

Mix the cauliflower. Cauliflower Tabbouleh Salad A fresh grain-free take on a traditional Middle Eastern dish! We’ve replaced the bulgur wheat with lightly sauteed cauliflower ‘rice’ for a gluten-free and paleo-friendly side dish to serve with your favorite protein or share at. Tip: Swapping riced cauliflower for bulgur in this tabbouleh amps the veggie servings. If you go for frozen, first cook it according to package directions, then let it cool and pat it dry before using.

Cauliflower tabbouleh salad is such a flavorful, healthy side dish. A veggie packed version of traditional tabbouleh, but without the grains! Naturally gluten free, vegan, low carb, paleo and Whole30 friendly!

This simple salad is great for meal prep or summer cookouts!

List of related literature:

Start the onion sautéing in a tablespoon of the oil, and after a minute or so, add the garlic and oregano, cook another minute or so and add the cauliflower, a couple pinches of salt, a dose of pepper, and 1 cup of water or stock.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Stir and bake for 10 to 15 minutes more or until the cauliflower begins to char.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Reduce the heat to low and simmer for 15 to 20 minutes, or until the cauliflower is tender but not mushy.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Season the boiling water with 2 teaspoons of salt and boil the cauliflower florets along with the garlic for 7–9 minutes, or until you can mash the cauliflower with a fork.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Once the couscous was tender, we sautéed the fennel along with some sliced onion; the baby spinach just needed to be stirred in off the heat until it was lightly wilted.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Remove from the oven and stir, then roast until the cauliflower has caramelized and is just cooked through, 5 to 10 minutes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

One of my favorite ways to prepare it is to sauté the florets briefly in extra-virgin olive oil and spices and serve warm.

“The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements” by Deanna Minich
from The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements
by Deanna Minich
Mango Media, 2018

Bring to a boil over high heat, cover, and boil for 6 to 8 minutes, until the cauliflower is tender but still slightly firm.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Break it into small florets, chop the stem into small bits, salt the cauliflower lightly, if necessary, and crowd into the prepared baking dish.

“My Bombay Kitchen: Traditional and Modern Parsi Home Cooking” by Niloufer Ichaporia King
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
University of California Press, 2007

Put the cauliflower into a metal basket and place in a large pan of boiling salted water to blanch for five minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

NOAH BRYANT

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37 comments

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  • I just love the videos where you have your grandpa join you. You have a very special and sweet relationship and it is a joy to watch. Treasure him

  • I am lebanese too��������omg love you��greetings from lebanon��btw you are very inspiring and i am planning to be a raw vegan��thank you for sharing this video

  • I’ve never seen it made like that before. Interesting. Is that the same ingredients he always used before you became fully raw? Or did he use olive oil and pasta before the cauliflower rice? It looks like he is converted to a healthier diet, though. I hope he lives a long healthy life!

  • Love this recipe. I’m used to having it with grains so I think next time I will try it with cooked cauliflower rice to give a little bit more tastiness.

  • How long will it last in the fridge? is this a side dish or something you eat alone? I will try it sometime soon. I think I would love to add garlic greens, but don’t know where to buy it here in California.

  • of all the food in the world, tabouli / tabouleh is my absolute favorite. i feel like i am eating pure health. thanks for clip.: )

  • I was looking for Tabouleh and I saw a lot of recipes,I stay with this one,hello from Las Vegas,I’m your new subscriber.Thank you both.

  • Now THAT’S what I call tabbouleh!:D When some westerners makes it, it looks waaaaaaaay to pale and they use so little parsley and TOO much bulgur!

  • Thank you for this idea! I love tabbouleh and I’ve just been going without it. When I make it I always add parsley and cilantro. It’s the southwestern in me, and also I just prefer it to the mint in the traditional salad. Cauliflower rice is just what I needed. Yay!

  • Love the idea of swapping in cauliflower! Tabbouleh is such a perfect summertime salad, and I can’t wait to make it with cauliflower rice. Thanks for the recipe!

  • I’m following Paleomedicina’s Paleo-ketogenic Diet, so I’m not eating any of this stuff. I may integrate some of this stuff back into my diet at some point, but I’m pretty sure anything in the nightshade family is a permanent “no” for me. It’s a bummer! Cucumber and tomato is such a yummy combo! I used to love tabbouleh!

  • Such good food! I lived in Turkey for a few years and fell in love with their food. These recipes remind me so much of that time in my life. Every recipe I’ve tried turns out great and tastes wonderful. I’m going to try this recipe soon.

  • Awww I love how loving her family is. I never had grandparents growing up so I’m a little jealous lol. Her grandpa is so cute I wish I could hug him. ❤️

  • I’m raw vegan……and I eat tabbouleh every day with avocado and vegan chips. I have a problem but not seeking therapy any time soon! I’m obsessed!!!!

  • I just recently start eating this because of the great taste but have only trying the one from BJ’s but now I think its time to make a fresh Tabbouleh. Thanks

  • Such a wonderful and precious video you have there @fullyrawkristina!!You are a big inspiration in my family life, and we love love you very much!!! Sending love to you and your family

  • tabouli!!,, a new recipe for me by using cauliflower instead,, I need to try it,, Thank you for the recipe,, Have a nice day, Tom

  • Thank youuuu its amazing 
    I asked my mom for the tabulah recipe and she gives me the ingredients but not the measurements thank you so much

  • I’m tearing up watching this. I lost my jiddo when I was very young. I’m lucky to still have my tayta to this day. Food is the central element of my family’s Lebanese culture. There are SO many Lebanese foods that are naturally vegan (though not usually raw). A huge part of me becoming vegan was knowing that I wouldn’t have to give up my favorite traditional foods.

  • yes Tabouli has green onion if not available u can use red onion, lemon better than lime, fresh mint or dry mint is fine but less burgol! I am from Lebanon plus I have my Middle Eastern Restaurant! Thanks for sharing all your Recipe’s

  • This is sooooo very special video. �� I literally started crying bc it’s so beautiful, you and your grandfather. It demonstrates empathy, teamwork, vulnerability, gentleness, and kindness. My heart is singing. �� Thank you for inspiring that feeling and offering great value in the form of a video teaching us how to make healthy tabbouleh.

  • Only need to soak the bulgur for five mins. Keep it a bit drier and it will soak up any excess moisture from the vegetables, which ensures the salad is fluffy not soggy. The parsley needs to be sliced as finely as possible.

  • Hi Lisa, I made this just as shown in the video except without spring onions and I even scraped the centre off the cucumber and the tabbouleh is very watery at the bottom the next day. Do you know why this is? Do I have to strain the cauliflower?

  • awesome! my son’s teta does not use the “regular” onions and he keeps telling me to not use those and just do the green onions… ay carumba LOL… but, I like the regular onions… we almost always do 6 bunches of parsley, but I have a feeling your 5 bunches of parsley is technically more… cauliflower is a great replacement for the bulgar…. if I am doing fully raw tabouli, I use lime and avacado… but, I still add spices… we like to use cumin… but everyone will always love tetas tabouli more than mine… and that’s fine… viva la bouli!

  • Tabouleh is my go to! Love it! Never tried it with cauliflower I want to try it, sometimes I do quinoa or cucumber and olives with a little olive brine ��

  • Awwwwww Kristina,your grandfather is so precious and sweet!! You are so lucky to have him that is wonderful my friend.. Iam so glad to see your enjoying time with him that’s wonderful Kristina it puts a smile on my face to watch! Xoxo

  • This looks amazing!! I have a few questions, how long will this be good for if I leave it in the fridge? and also, do you know how many calories there are?

  • I absolutely love tabbouleh and this is such a great way to make it gluten-free. I usually make tabbouleh gluten-free by using a multi-colored quinoa blend in place of the Bulgar wheat, and add some chopped green olives for some healthy fats.

  • for the real tabbouleh (Lebanese) you need more parsley and you need to chop them nicely, you need to use onions instead of green onion,less burghol is used, and they need to be soaked in room temperature water for longer time.

  • I am going to change to lemon and add kalamata olives chopped and maybe some dill. change also to quinoa and a little black seed oil. love this stuff

  • can you make Tabbouleh with cilantro instead of parsley? we can add garlic, cucumbers, and jalapeños right? it probably won’t be called Tabbouleh anymore…

  • I’ll post my tabbouleh recipe this afternoon. It is a little different, I hope you’ll check it out 😉 But next time I’ll try it with cauliflowers!!!

  • I made this today for lunch and it was sooooo tasty!! I also added a can of tuna for protein so that it is more filling and it tasted so delicious. Every single recipe of yours is amazing

  • This is my favorite recipe of yours. I made a half batch and ate it in one day lol. It was so good with some leftover cold roast chicken diced and added in.

  • I am so into this. Cauliflower rice anything and everything is my favorite. Clearly, as evidence by the mass amount of cauliflower recipes on my website. heh This is a stunner, girl.

  • too yek restoorane arabi Tabbouleh sefaresh dadam, kooftam shod enghadr tond bood. 2-3 ghashogh bishtar natoonestam bokhoram… male shoma engari intor nist… sepas…

  • Hmm in original tabouleh arabic recipe you dont put mint leaves and the sauce consists of lemon juice with olive oil thats very important, and lots snd lots of parsley