Very-Veggie Cauliflower Tabbouleh with Dairy-Free Tzatziki


Prep Time

15 minutes

Prep Notes

Tabbouleh salad is typically made with whole grains like cous cous or bulger wheat, and is loaded with fresh herbs. For those looking to lessen their carb or grain intake, or to spice things up, try this tabbouleh salad made with cauliflower rice. Feel free to customize this recipe with vegetables you have on hand! Don't have celery? Not a problem! Want to add more olives? Go for it! Tomatoes aren't in season, but have sun-dried tomatoes instead? Make the swap!

Cooking Time

10 minutes

Yields

4 hardy servings

Ingredients

For the tabbouleh:

1 medium head of cauliflower, cut into small florets 

15 Greek olives, halved and chopped

4T lemon juice (plus more to taste)

1/4 cup fresh herbs (dill, parsley, cilantro, thyme...)

1/3 cup grated carrot

1/2 cup diced fresh tomatoes

1/3 cup chopped celery

1/3 cup peeled, de-seeded and chopped cucumber

1 cup of rinsed and drained chickpeas (optional)

salt/pepper/garlic powder to taste

For the tzatziki:

1 can full-fat coconut milk, chilled for at least eight hours

1/4 cup peeled, de-seeded cucumber

2 T lemon juice

2 T fresh chopped parsley

garlic powder/salt/pepper to taste

Directions

For the tabbouleh:

Get out your food processor. If you don't have one, you should get one.

Working in batches, place some of the florets in the food processor and process until it forms rice-like grains. Transfer to a big mixing bowl. Repeat with remaining cauliflower.

Once cauliflower is riced, add additional ingredients. Stir and adjust seasonings.

For the tzatziki:

Remove the can of coconut milk from the fridge, and turn it upside-down. Open it, and drain off the liquid. (When chilled, coconut milk separates from the fat.)

Spoon out the remaining coconut cream into a bowl, and save the liquid for a later use. 

Grate the cucumber and put the pulp on a towel. Squeeze out excess moisture. Place the cucumber mush and remaining ingredients in a bowl with the coconut cream. Stir to combine.

Serve the tabbouleh and tzatziki together, and maybe add some falafel or zucchini-sweet potato fritters