Cauliflower Tabouleh–Gluten Free!

I am always looking for creative ways to serve vegetables and was delighted to find a recipe for Cauliflower Tabouleh at Bookcase Foodie (which she got from Eating Bird Food).  Although tabouleh is normally made with bulgar wheat, in this creative version the cauliflower is chopped small–like grain–to substitute.  This gives it a calorie and nutrition advantage and makes it suitable for those who are gluten intolerant.

Cauliflower Tabouleh Salad

Cauliflower Tabouleh Salad

Did you know that cauliflower doesn’t freeze well?  That means that I need to eat up everything the CSA delivers.  With cherry tomatoes and cucumber (the latter was my add), Cauliflower Tabouleh is a CSA member’s dream!

Cauliflower Tabouleh Closeup

Cauliflower Tabouleh Closeup

Cauliflower Tabouleh


  • 1 medium head white cauliflower
  • 2 tablespoons fresh parsley (a few sprigs)
  • 2 cloves garlic
  • 1/2 onion or 6-8 scallions, ideally red
  • 20-30 cherry tomatoes, halved
  • 1/2 cucumber, thickly sliced
  • 1 tablespoon  olive oil
  • 1/8 cup fresh lemon juice
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground pepper, or to taste
  • 1/4 t salt

For “spicier” tabouleh, add the following:

  • 1/2 – 1 teaspoon cumin (opt)
  • 1 teaspoon coriander (opt)
  • 1/4 teaspoon allspice (opt)


1.  Cut the cauliflower to remove the stem and chop into pieces small enough to fit into your food processor.
2.  Place the cauliflower, parsley, onion and garlic in a food processor. Pulse until the cauliflower pieces are the size of a grain (like bulgur).

Parsly, Scallions & Garlic in Food Processsor

Parsly, Scallions & Garlic

3.  Add cherry tomato halves and cucumber slices.  Process until they are “chunky”

Making Tabouleh

Add Tomatoes & Cucmbers to Crumbly Mix

4.  Add the remaining (dressing) ingredients and toss to mix. Serve chilled or room temperature. Store covered in the fridge for up to one week.

Tabouleh Salad with Chicken and Bread

No Kitchens Were Heated in the Making of this Dinner

Another herb that tabouleh often contains is chopped mint.  While I love mint in sweets, I am not its biggest fan in salads, but if you are, consider adding it back in!

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32 thoughts on “Cauliflower Tabouleh–Gluten Free!

    1. Inger Wilkerson

      The original recipe didn’t have cucumbers so, although I think they add a lot, they can be left out in a pinch. This is certainly an unusual growing season in many places; I can’t believe how much I am needing to water.

  1. Louise

    Oh my goodness, Inger. Your Cauliflower Tabouleh looks so delicious I can hardly stand it! I didn’t know cauliflower didn’t freeze well. I’m pretty sure I’ve frozen it successfully in the past. But, it was a long time ago if I did and my memory surely isn’t what it use to be, lol…

    Thank you so much for sharing…

  2. Tammy

    Bookmarking this one! We are constantly looking for more raw dishes and those that don’t heat up the kitchen. Can’t wait for the cauli to arrive.

    1. Inger Wilkerson

      This year we’ve been able to say “it’s a dry heat” even in Wisconsin. Definitely stocking up on my no cook recipes! Have you ever looked at Pinterest for recipe collecting? That’s where I’m saving some of the things I plan to try…

  3. bliss46th

    I haven’t gotten cauliflower yet in my farm share box, but when I do I would love to try this recipe – sounds delish! so creative! thanks for sharing!

  4. the RA Vegan

    That looks great! It works well for me, the vegan, and my son who is gluten intolerant. And would be a fabulous salad for me to eat off of for a few days. Yum.

  5. grace

    i’ve NEVER seen cauliflower transformed like this–what a marvelous creation! i would definitely add all the spices you’ve suggested, inger–well done!

      1. Kathy

        I guess I should have worded my sentence better, Inger. (Gosh, type too darn fast!) I meant I wouldn’t have thought about cauliflower making a tabouleh dish. You are a genius!

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