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Cauliflower tabbouleh bowl

This cauliflower tabbouleh bowl is a delicious, lightly-spiced salad that uses cauliflower rice to replace the grain in traditional tabbouleh.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Light, Salad
Cuisine: Lebanese
Keyword: Cauliflower, cauliflower rice, Cauliflower tabbouleh
Servings: 2 servings
Author: The Fertility Kitchen

Ingredients

For the almond dressing

  • 2 tbsp almond butter
  • 2 tbsp coconut milk from a tin
  • 2 tsp tamari (see notes)
  • 1 tbsp fresh lime juice

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

To serve

  • 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

Instructions

  • 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.

Notes

  • 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.
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