Cauliflower tabouli

Cauliflower tabouli



  • 1/2 head cauliflower
  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh mint
  • 1 cup baby spinach
  • 1/2 punnet cherry tomato (halved)
  • 1/2 unit continental cucumber (diced)
  • 1/2 unit Spanish onion (finely diced)
  • 1/2 cup lemon juice
  • 100 ml extra light virgin olive oil


Roughly chop cauliflower. In a food processor, blitz it until it resembles couscous grains.

Pick leaves from parsley and mint and roughly chop. Shred spinach. Place in a bowl with remaining vegetables and blitzed cauliflower.

Combine lemon juice and olive oil to make a dressing.

Pour dressing over salad ingredients and combine. Season well with salt and pepper.

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Serving Suggestions


  • Salad can be prepared and dressed ahead of time – just toss it well before serving.
  • Choose firm, creamy white cauliflower with tightly closed florets.
  • Vary ingredients according to taste. It is delicious with diced capsicum and shallots, and would be extra special with some crumbled feta or toasted nuts sprinkled over the top.
  • This recipe was created by Greer Worsley for Kidpsot.

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