How is the cauliflower prepared for this tabbouleh?

The cauliflower is prepared by finely grating it, which creates a texture similar to bulgur, making it an excellent raw, grain-free base for this tabbouleh.

Do I need to cook the cashews before adding them?

No, the cashews are added raw and finely chopped, providing a pleasant crunch and richness to the tabbouleh without any prior cooking.

Can I adjust the types of fresh herbs used in this recipe?

This recipe specifically calls for fresh parsley, mint, and coriander, which contribute to the authentic tabbouleh flavor. While you could experiment, sticking to this blend ensures the intended aromatic profile.

Is there any cooking involved in making this tabbouleh?

No, this Raw Cauliflower Tabbouleh is entirely raw and requires no cooking. All ingredients are prepared and mixed fresh, allowing the flavors to meld for just 5 minutes before serving.

How should I store leftover Raw Cauliflower Tabbouleh?

Store any leftover Raw Cauliflower Tabbouleh in an airtight container in the refrigerator. It is best enjoyed fresh, but can be kept for 1-2 days. Freezing is not recommended due to the fresh, raw ingredients.

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Raw Cauliflower Tabbouleh
[Vegan, Gluten-Free]

LD By: Lisa Dobler

Author Bio

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total... Read More

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A vibrant Raw Cauliflower Tabbouleh, finely grated cauliflower mixed with diced tomatoes, cucumber, chopped cashews, and fresh green herbs, served in a bowl.

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Ingredients You Need for Raw Cauliflower Tabbouleh [Vegan, Gluten-Free]

7-ounces of cauliflower
3/4-ounce cashews
3 tomatoes
1/4 cucumber
1 clove of garlic
1 tablespoon olive oil
Turmeric
Fresh parsley
Fresh mint
Fresh coriander
Salt
Pepper

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How to Prepare Raw Cauliflower Tabbouleh [Vegan, Gluten-Free]

Grate cauliflower with the grater.
Mix with grated garlic, salt, and a pinch of turmeric.
Add finely chopped cashew nuts, diced tomatoes, diced cucumbers, and finely chopped herbs (about 1 1/2 cups).
Season with pepper and oil and leave for 5 minutes.