We love tabouli, yet classic tabouli is made with couscous. For some, couscous is a concern because it contains gluten. Tabouli can be made with quinoa and it’s equally delicious.
However, I found a new recipe for a completely grain free way to make tabouli that is excellent!
In the raw vegan community, raw cauliflower is often used as a substitute for rice. It can be “riced” in a food processor with an “S” blade. When processed the raw cauliflower breaks down into small, grain like pieces. In a salad like tabouli, I thought this would work wonderfully. I’m always looking for ways for us to get more vegetables in our diet. Tabouli is a favourite, so using this recipe to up our veggies was an easy pick to tweak.
Here’s the recipe…
Wash 1 head of cauliflower. Cut florets off. In a food processor with an “S” blade, process the cauliflower until it breaks down into small “grain-like” pieces. I had to do this in batches because my good ol’ Braun food processor from 2005 needs a little TLC.
Finely chop 2 bunches of flat leaf parsley and about 4 raw tomatoes. Mix everything together.
Dress with the juice of 2 lemons, about 1/2 cup olive oil and 1 tsp of sea salt. Whisk all the dressing ingredients together first for a more even distribution of the flavours.
This recipe make a whopping 6 cups of tabouli. You can half all the ingredients to make less!
However, the beauty of this recipe is that it gets better the longer it sits. So it makes for a great dish the day you make it and a great recipe for left-overs! We ate this at dinner and then packed it for lunch the next day. A veggie recipe like this will keep in the fridge for up to 5 days.
The finished product! Gluten free, grain free, raw vegetable goodness. This is a great nutrient dense, flavourful and simple recipe that I hope you all enjoy!