Cauliflower Tabouli Salad with Lemon Tahini Dressing

Cauliflower Tabouli Salad with Lemon Tahini Dressing and Feta Cheese is a fresh, healthful spin on classic tabouli.  Loads of fresh herbs, vegetables, feta cheese and a lively dressing make this a salad you’ll want to make all summer long!

Why This Recipe is a Keeper!

At least once every summer when our tomatoes and cucumbers get into high gear, I have to make tabouli.  The fresh herbs, lemon and whether I make it with traditional bulgur wheat, quinoa or as in this recipe, with healthful cauliflower, it’s one of my favorite salads!

This cauliflower tabouli salad recipe makes enough for eight, so it’s perfect for a summer get-together!  Or, keep the dressing off and only add it as needed for a healthy, low-carb lunch that will last for several days in the refrigerator.

Let’s get down to making it!

How to make Cauliflower Tabouli Salad with Lemon Tahini Dressing and Feta Cheese:

• First, whisk together the Lemon Tahini Dressing and set it aside.  Ingredients used are:
  • Fresh lemon juice
  • Tahini
  • Water
  • Olive oil
  • Garlic
  • Cayenne
  • Salt and black pepper

• Second, you’ll need to grate a medium to large head of cauliflower.  Now, while I recommend purchasing cauliflower “pearls” if you’re making cauliflower rice, I prefer to start with a fresh head of cauliflower in this case.  The reason being you want smaller and more even “grains” than what you get in a bag of cauliflower pearls.

• To make grating easier, cut the head of cauliflower into quarters from either the top of the head or flip it over and cut into quarters through the core.  Then, using the side of a box grater with the largest holes, grate the cauliflower into a bowl.  I prefer to use a box grater because doing it in a food processor practically “purees” the cauliflower.  Whatever cauliflower florets or bits are left, dice by hand with a good chef’s knife.

• Prep the remaining ingredients.  There’s a fair amount of chopping, but a good chef’s knife can make the job much easier!  I actually enjoy chopping like this; it puts me in somewhat of a zen state.  The remaining ingredients are:
  • Cherry tomatoes
  • Cucumbers
  • Scallions
  • Mint
  • Parsley

• Then, simply combine the prepped vegetables and herbs!
• If serving immediately, toss with half the dressing then place it on a serving platter.  (You don’t want a soupy salad as the cucumbers will give off some liquid.)
• Sprinkle with feta cheese and garnish with fresh parsley and mint.  Serve the remaining dressing on the side for your guests to add as desired.
• Refrigerate any leftover dressing to use on other salads.

• If serving later or this cauliflower tabouli salad is in your lunch plans for the week, keep the dressing off and add it just before enjoying it.

That’s it, friends!  Cauliflower Tabouli Salad with Lemon Tahini Dressing and Feta Cheese is a salad you’ll love this summer and all year long!  Enjoy!

My other delicious tabouli (tabbouleh) recipes:

• Cauliflower Artichoke Tabbouleh
• Quinoa Tabbouleh with Grilled Vegetables
• Tabouli (Tabbouleh) with Fresh Jalapeno

Cauliflower Tabouli with Lemon Tahini Dressing

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By: Carol | From A Chef's Kitchen

Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese is a fresh, healthful spin on classic tabouli!  Loads of fresh herbs, vegetables, feta cheese and a lively dressing make this a salad you'll want to make all summer long!

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Side Dishes - Salads

Cuisine Mediterranean / Middle Eastern

Servings 8

Calories 274 kcal

Equipment

• ▢
  Wusthof Chef Knife
• ▢
  Cutting Board
• ▢
  Cheese/Box Grater
• ▢
  Glass Mixing Bowls

Ingredients

  

1x2x3x

Lemon Tahini Dressing

• ▢ 2/3 cup fresh lemon juice
• ▢ 1/2 cup tahini
• ▢ 1/3 cup water
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 2 cloves garlic - minced
• ▢ Pinch cayenne pepper
• ▢ Salt and freshly ground black pepper - to taste

Tabouli

• ▢ 1 medium head cauliflower - grated
• ▢ 1 pint cherry tomatoes - quartered -or- grape tomatoes, halved
• ▢ 2 medium English cucumbers - peeled if desired, seeded and diced
• ▢ 1 bunch scallions - white and light green part only, chopped
• ▢ 1 1/2 cups Italian parsley - (flat-leaf parsley) chopped, plus more for garnish
• ▢ 1 cup mint leaves - chopped, plus more for garnish
• ▢ Salt and freshly ground black pepper - to taste
• ▢ 1 package (8-ounce) feta cheese - broken into chunks

Instructions

 

Lemon Tahini Dressing

• Combine the lemon juice, tahini, water and olive in a small bowl. Whisk until smooth. Add a pinch of cayenne and season to taste with salt and black pepper. Set aside.

Tabouli

• Combine grated cauliflower, tomatoes, cucumber, scallions, parsley and mint in a large bowl. Gently stir to combine.
• Pour approximately half the dressing over the salad and stir to combine.
• Top the salad with crumbled feta cheese and garnish with additional parsley and mint.
• Serve the remaining dressing on the side.

Notes

MAKE AHEAD:  Dressing can be made 2-3 days ahead of time.

Nutrition

Serving: 1 | Calories: 274kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 650mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1596IU | Vitamin C: 76mg | Calcium: 90mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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