Healthy Cauliflower Tabbouleh

Cauliflower Tabbouleh

This is a great healthy salad recipe that is light and filling. Perfect for adding with some nuts, tempeh, or grilled Halloumi cheese.

Serves 4


1 large cauliflower, chopped into small florets
3 cups loosely packed parsley, basil, thyme
1 pint cherry tomatoes, halved
4 green onions, chopped
3 Tbs lemon juice
2 Tbs sunflower seed oil
salt and pepper, to taste
¼ cup nutritional yeast


  1. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place cauliflower on the baking sheet and toss will sunflower seed oil, salt, and pepper.
  2. Roast in the center of the oven for 20 minutes, tossing half way through. Set aside to cool.
  3. In a food processor, pulse the parsley, basil, and thyme until chopped and place in a medium bowl. Pulse the cooled cauliflower in the food processor until it is finely chopped.
  4. Add the cauliflower, tomatoes, green onion, lemon juice, oil, salt, and pepper to the herbs. Toss until combined. Mix in nutritional yeast and any other desired toppings.
  5. Cover and chill in the fridge for at least an hour prior to serving.
Nutritional Facts: per serving
168 cal; 8g total fat (1g sat fat); 21g carb; 232mg sod; 9g fiber; 8g protein; 8g sugars

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Recipe is adapted from Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky