This cauliflower tabbouleh bowl is a tasty spin on traditional tabbouleh, and swaps bulgur with cauliflower rice. It’s a veggie-packed, gluten-free salad that’s light, healthy and full of flavour. Lightly-spiced with curry flavours and drizzled with a creamy almond dressing, you’re going to love this quick and easy meal.
Cauliflower rice tabbouleh
Traditionally, tabbouleh is made from bulgur wheat, which as the name suggests is not gluten-free. I took inspiration from tabbouleh when creating this recipe and swapped the bulgur out for cauliflower rice. Using cauliflower rice instead provides an easy way to sneak more veggies into this meal. It’s a versatile veg that is great at absorbing flavour.
Cauliflower tabbouleh ingredients
- Extra virgin coconut oil: For sautéing. You can use olive oil if you prefer.
- Onion and garlic: For flavour.
- Seasonings: Curry powder, cumin, fennel, chilli flakes, salt and turmeric to lightly spice the cauliflower rice.
- Almonds: Roughly chopped for a satisfying crunch in contrast to the soft cauliflower.
- Cauliflower: The star of the recipe! Grated or processed so that it resembles rice.
- Filtered water: Just a splash to help steam the cauliflower.
This cauliflower tabbouleh bowl is layered up with extra veggies (green beans, courgette (zucchini), spring onion and red chilli) to boost the nutrition and flavour of this meal and is garnished with a sprinkling of chopped almonds and a drizzle of almond dressing.
The tasty almond dressing is made from just 4 ingredients:
- Almond butter: Use a smooth, well-stirred almond butter.
- Coconut milk: From a tin for its rich creaminess.
- Tamari: I always use tamari instead of soy sauce. Soy sauce is not gluten-free, while tamari usually is (check the label). Tamari has a stronger umami flavour than soy sauce and is less salty. My favourite brand is Clearpsring.
- Lime juice: Use freshly squeezed.
How to make cauliflower rice tabbouleh
This cauliflower tabbouleh bowl takes just three easy steps and can be ready in under half an hour:
- Make the almond dressing. Place the almond butter, coconut milk, tamari and lime juice in a small jug and whisk until smooth. Set aside.
- Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 4-5 minutes, or until softened. Next, add the garlic, curry powder, cumin, fennel, chilli, salt, turmeric and almonds and cook until fragrant, about 1 minute.
- Cook the cauliflower. Add the cauliflower and stir to coat in the spices, add a splash of water to help it steam. Cook for 3-4 minutes, or until the cauliflower is golden and has softened.
That’s it! Divide the tabbouleh between serving bowls and top with green beans, courgette, spring onion and red chilli (if using). Sprinkle with chopped almonds and drizzle with the almond dressing to serve. Enjoy!
More cauliflower rice recipes to try:
More bowl recipes to try:
I hope you enjoy this cauliflower tabbouleh recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Cauliflower tabbouleh bowl
For the almond dressing
For the cauliflower tabbouleh
- 2 tbsp extra virgin coconut oil
- 1 small onion diced
- 1 garlic clove crushed
- 1 tsp curry powder
- 1 tsp ground cumin
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- ½ tsp salt
- ¼ tsp ground turmeric
- 1 tbsp almonds roughly chopped
- 1 small head cauliflower grated or processed so that it resembles rice
- Filtered water
- 125 g green beans halved lengthways and blanched
- 1 courgette finely sliced with a julienne peeler
- 1 spring onion sliced diagonally
- 1 small red chilli finely sliced (optional)
- 2 tbsp almonds roughly chopped
- To make the almond dressing, place the almond butter, coconut milk, tamari and lime juice in a small jug and whisk until smooth. Set aside.
- To make the cauliflower tabbouleh, heat the oil in a large frying pan over a medium heat. Add the onion and cook for 4-5 minutes, or until softened. Add the garlic, curry powder, cumin, fennel, chilli, salt, turmeric and almonds and cook until fragrant, about 1 minute.
- Add the cauliflower and stir to coat in the spices. Add a splash of water to help the cauliflower steam. Cook for 3-4 minutes, or until the cauliflower is golden and has softened.
- Divide the tabbouleh between serving bowls and layer with green beans, courgette, spring onion and red chilli (if using). Sprinkle with chopped almonds and drizzle with the almond dressing to serve.
- Tamari is gluten-free soy sauce, I recommend using tamari even if you’re not following a gluten-free diet because it has a stronger umami flavour and contains less salt than soy sauce. My recommend brand is Clearspring.