Cauliflower Tabbouleh

Simple is good during these crazy times. Easy and healthy are even better. 

This week I'm sharing the Cauliflower Tabbouleh. 

Dorie explains that the classic ingredient of this dish, cracked wheat, is being swapped out for grated raw cauliflower. I'm not sure I've tried the classic, so am unable to compare. 

I am a fan of cauliflower, so I figured it would be fun to try the grated version as 
the base of this salad. The result ? The chickpeas, raisins, almonds, mint and parsley 
(plus salt and pepper and spices) make nice salad -  and the recipe offers 
lots of options for playing around with ingredients. 

This post follows my progress cooking each recipe from
Dorie Greenspan's "Everyday Dorie" along with those participating 
in the online group 
We do not publish recipes as policy but instead encourage folks 
to buy the book and join in the fun.


  1. that sounds good! i'm also a cauliflower fan, but have never tried it finely chopped as a grain sub.

  2. I was seriously thinking about making this cauliflower tabbouleh. It looks so healthy and different than most other salads. Another good recipe to encourage me to eat more cauliflower.

  3. This looks so good! I think my kids and I would like it and my husband would not. Your photos are lovely!

  4. Looking forward to trying this recipe, yours looks so delicious. Cheznana

  5. I see riced cauliflower in the stores all the time, this looks like a fun way to use it.

  6. I love tabbouleh so can't wait to try this one out to compare!

  7. I like cauliflower too and usually have it in my fridge for a snack (you know, that low calorie thing) but I wouldn't have picked out this recipe to make. But after reading your post, the next time I can find riced cauliflower in the stores, I'll grab some. Very nice photos. I hope you both are staying safe. I know you're well-fed. Hopefully your hubby isn't feeling too neglected, Tricia. Hope your boys are good.


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