Cauliflower Tabbouleh With Green Olives


  • 3 Tablespoons/45ml freshly squeezed lemon juice
  • 3 Tablespoons/45ml extra virgin olive oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1 small head of cauliflower, cut into florets
  • 3 medium stalks of celery, finely sliced by hand or on a mandoline
  • 1-2 green spring onions, finely chopped
  • ¼ cup green olives , coarsely chopped
  • 1 large bunch or two small bunches of fresh flat-leaf parsley, finely chopped with a sharp knife or mezzaluna
  • 1 large bunch fresh mint leaves, finely chopped finely chopped with a sharp
  • knife or mezzaluna
  • ¼ cup/30g walnuts , coarsely chopped (optional) (toast if not following a raw diet for extra nutty flavor)

Cooking Instructions:

  1. Whisk together the lemon juice, olive oil, salt and pepper in a large serving bowl and set aside.
  2. Place the cauliflower florets into the bowl of a food processor and pulse until finely chopped. (Don’t over-process, you want a fluffy texture with grain-sized pieces)
  3. Add the chopped cauliflower, celery, green onions and olives to the dressing and toss to combine.
  4. Add in the finely chopped herbs and toss again.
  5. Taste, adjust the seasoning and serve with chopped walnuts , over the top.

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