The Blender Girl
Menu
< Home
The Blender Girl

Alkaline Raw Cauliflower Tabouli

Easy Healthy Meals Alkaline Recipes Salad Recipes Vegetable Side Dishes
Method Comments

With the Thrive Foods Direct giveaway proving to be extremely popular, I am loving sharing quick, easy, healthy meal options to soften the blow for the rest of us who aren't lucky enough to win a week's worth of vegan meals (breakfast, lunch, and dinner) delivered! So, as promised, here is one of my all-time favourite alkaline dishes that anybody can prepare in less than 15 minutes. I absolutely love this raw, vegan cauliflower tabouli because it is super quick and easy, and absolutely delicious! Bursting with fresh flavours, live enzymes, and nutrients, this serves as a complete meal on it's own, or a yummy side dish. 

Those of you who have been following me for a while would be familiar with my tabouli obsession. I have honestly contemplated "death by tabouli" many times. Seriously, if the world was ending in a day, I might just spend it eating this tabouli! That is how good it is. Whilst I do enjoy my gluten free quinoa tabouli, any day of the week and twice on Sundays, this raw version using finely chopped cauliflower is a glorious completely raw option that Scott and I enjoy almost every single week. 

This simple blend fools even the most devoted "raw cauliphobes" who don't even realize the fluffy white stuff they are scoffing with delight is cauliflower! The secret to getting this salad juuuuust right is pulsing the cauliflower into tiny grain-size pieces in the food processor, and then chopping the other ingredients into tiny pieces by hand, in order to get a nice balance of colours and flavours. As I have mentioned many times, finely chopped salads appeal to the socialist in me. Every lift of the fork gets it's fair share of the magic! LOL!

You are also going to get the best results if you scoop out the flesh of the tomatoes and the seeds of the cucumber. This prevents the salad from getting too watery. I save the flesh and seeds for a gazpacho-style tomato smoothie on the same day! 

This salad is a winner, and is popular with everybody I serve it too. 

Alkaline Raw Cauliflower Tabouli

Print
  • 1/2 large head of cauliflower chopped up into florets (discard the tough core)
  • 2 cups finely diced tomatoes (about 8 large tomatoes with flesh scooped out) 
  • 3 large bunches finely chopped flat-leaf parsley
  • 1 bunch) green onions, finely chopped (white and green parts)
  • 1 English cucumber, peeled and finely diced (after seeds scooped out)
  • 1/3 cup cold-pressed, extra-virgin olive oil, plus more to taste
  • 2 tablespoons finely chopped fresh mint, plus more to taste
  • 3 tablepsoons fresh lemon juice, plus more to taste
  • 1/2 teaspoon Celtic sea salt
  • cracked pepper to taste
  1. Place the raw cauliflower florets into your food processor fitted with the S blade and pulse a few times until the consistency of couscous.
  2. Transfer this mixture to a large mixing bowl and combine well with the other ingredients. Tweak flavors to taste - add pepper, and you may like more salt, lemon juice, olive oil or mint.

Serves 4  

Tip: selecting great tomatoes

Tomatoes are very hard to transport when they are ripened as they get damaged very easily. So most tomatoes are picked green and then sprayed with ethylene gas (yuk) to make them red. They are also covered with a wax coating to prolong their shelf life. To avoid this “freak fruit” try to purchase organic tomatoes from local farmers that are allowed to ripen on the vine naturally. Look for tomatoes that have a rich red uniform colour and are firm and heavy. These tomatoes have the best flavour and the most lycopenes and nutritional value. If you must purchase conventional tomatoes peek the skin off before using.

Wow! one adorable recipe with cauliflower dear! So healthy and I bet so delicious. Keep it up.

reply

Eating this for lunch right now and just had to pop over and say this is an outstanding recipe!

Thank you for your generous sharing and connecting, Tess.  Helping so many to be healthier, happier, and to share their own gifts with the world.

reply

Oh, you are so sweet Elaine. ThankYOU for all that you do. I am so glad you enjoyed this simple recipe. I LOVE this dish.

Hi!  I asked my youngest daughter, who is 13 to make this for us last week as I was busy wrapping up my work day—oh my!  delish!  I think we even added a chopped avocado on top as I had one that was ripe and wanted to use it up.  We served it with simple baked chicken w/ oil and lemon, s+p—so easy and yummo!  of course l/overs the next day when with hubby to work… thanks for another winner healthy blender gal!  luv all your stuff…!

reply

Oh, I LOVE LOVE LOVE stories like this. Your dinner sounds DELICIOUS! Avocado on top is ALWAYS a great idea! Thankyou for taking the time to share your story here and on facebook. I really appreciate it.

i will make this for dinner or for lunch.

reply

I’m making it right now. but I want to eat it tomorrow. Will it make it? My question. How long will it keep?

reply

Yes, it keeps in the fridge for about 3 days. You may just have to drain some of the liquids off, but it will be good.

Hi, I just discoverd your website and I want to try everything!
Can I use for this recipe also a blender? I’m a poor student who can’t affort a food compressor.

reply

Aletta - for this recipe, you will get the best results chopping everything by hand. Enjoy :)

Hello there, i was just wondering if the couliflower is used raw for this recepie?

reply

Yes. Totally raw. If you stick cooked cauliflower in the food processor you will get mush. It’s amazing how tiny the cauliflower gets and how effective it is at replicating grains in this recipe. And for cauliflower haters, you can’t even taste it with the other ingredients. Enjoy!

Cancel reply and comment directly

Add Your Reply:

cancel reply close
  Subscribe to these comments?