Crunchy Cauliflower Tabouli

If your a lover of tabouli like me you'll love this recipe and the good news is you won't have to deal with the bloated belly and brain fog that you may have experienced with the gluten based varieties.

All you need is the right tools, a good food processor and sharp knife and you can whiz this up in very little time. Don't over do it though as too much raw cauliflower may create a wee bit of unwanted excessive gas.

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Juice from 1 lemon

1 tbsp apple cider vinegar 

3 tbsp extra virgin olive oil

½ teaspoon Himalayan sea salt

2 tsp of cracked black pepper (or more to taste)

1 small head of cauliflower, cut into florets (discard tough core)

3 medium stalks of celery, finely sliced by hand or with a mandoline

1-2 green shallots, finely chopped

¼ cup green olives, coarsely chopped

1 and 1/2 cups of fresh flat-leaf parsley, finely chopped

1 /2 cup fresh mint leaves, finely chopped finely chopped 

¼ cup walnuts, coarsely chopped (you could also use pistachios, macadamias or pecans) optional 

1/4 tsp ground cumin (optional)



Mix together the lemon juice, olive oil, apple cider vinegar, salt and pepper in a large serving bowl and set aside.

Blend cauliflower florets in a food processor and pulse until finely chopped to grain - like pieces. 

Add the chopped cauliflower, celery, shallots and olives to the lemon juice mixture and toss to combine.

Add in the finely chopped herbs and walnuts and toss again.


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