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Cauliflower Tabbouleh

The other night I was on the hunt for more information about autoimmune diseases for my recent blog post, which landed me on Dr. Mark Hyman‘s website. After reading his fantastic autoimmune disease article I decided to take a glance though the recipe collection on his site. I’m a sucker for recipes. Shocking, I know.

While looking through his recipes I came across one that I knew I had to make. The recipe in question was Cauliflower Tabbouleh, and let me tell you, it was pure yum.

If you’re not familiar with Dr. Mark Hyman, I encourage you to visit his site and become acquainted. Dr. Hyman is single-handedly revolutionizing how doctors treat their patients by finding ways to treat the root causes of conditions, instead of just the symptoms; and food is big part of that equation.

Find the recipe below and let me know what you think! I hope you enjoy it as much as I did.


Cauliflower Tabbouleh

Cauliflower Tabbouleh is great as a side or served on top of a bed of greens. I hope you enjoy this upgraded version of the perfect summertime salad.  Click here to download the printable PDF.


[list type=”4″]

  • 2 lb head of cauliflower
  • 1 cup chopped cucumber
  • 6-8 cherry tomatoes, quartered
  • 1 bunch flat leaf parsley
  • 1/4 cup freshly chopped cilantro
  • 1 tablespoon freshly chopped basil
  • 2 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1.5 teaspoon sea salt



Step 1:

Cut the cauliflower in half, remove the core, then cut into small florets.

Step 2:

In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer over to a large mixing bowl, then continue until all the cauliflower is processed.

Step 3:

Stir in the cucumbers, tomatoes, and chopped herbs.

Step 4:

Toss in the garlic, lemon, and olive, stir to combine, then season to taste with sea salt.


Nutritional analysis per serving

Calories 247 • Total Fat 21.5 g • Fiber 6.1 g • Carbohydrates 14.3 g • Sodium 67.3 mg


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