Cauliflower Tabbouleh Salad
Servings Prep Time
2quarts 30minutes
Passive Time
Servings Prep Time
2quarts 30minutes
Passive Time
  • 2cups cauliflowerriced – can be purchased or do yourself with a food processor
  • 2 cucumbersdiced
  • 4 Roma tomatoesseeded and diced
  • 1/4cup kalamata oliveschopped
  • 1/2cup celerychopped
  • 1 bell pepperorange or yellow, diced
  • 1 small zucchinidiced
  • 1/4cup pine nutstoasted
  • 1/4cup fresh Italian flat leaf parsleychopped
  • 1/4cup fresh mint leaveschopped
  • 1/4cup chivesfinely sliced
  • 6oz fetadiced or crumbled
  • salt and pepper,to taste
  • 1/4 cup Calivirgin Bountiful Basil Olive Oil
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Dipping Spiceshydrated
  • 1tablespoon lemon juice
  • 1/4cup Calivirgin Champagne Vinegar
  1. Place all vegetables and herbs in a bowl and dress with the dressing. Chill for at least 2 hours before serving. Adjust seasoning with salt and pepper.
  2. ** Traditional recipe calls for 2 cups of Bulgur Wheat Pilaf, which may also be used in place of the cauliflower.
Recipe Notes

Recipe by Carole

Photo credit : Dr. Axe – Food is Medicine