Addictive Vegan Cauliflower Tabbouleh Salad
This cauliflower tabbouleh salad is a bright, refreshing twist on the classic—made entirely with raw, plant-based ingredients. It’s crisp, herb-forward, and naturally light, making it perfect for warmer days or when you’re craving something clean and nourishing. Bonus: it’s gluten-free, paleo, and refined sugar-free, so it fits a wide range of lifestyles without sacrificing flavor.
Ingredients
- 1 head green leaf lettuce
- 1 head cauliflower
- 1 large avocado
- 1 english cucumber
- 1 cup cherry tomatoes
- ¼ cup chopped parsley or herb of choice
- ¼ cup white wine vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon hemp seeds
Instructions
Prepare the cauliflower
- Finely chop the cauliflower or pulse it in a food processor until it reaches a rice-like texture.
Chop the vegetables
- Dice the cucumber, avocado, and green leaf lettuce, and finely chop the parsley.
Combine the base
- Add the cauliflower, cucumber, parsley, lettuce, and hemp seeds to a large bowl.
Make the dressing
- In a small bowl, whisk together the white wine vinegar and olive oil.
Assemble the salad
- Pour the dressing over the salad and toss until everything is well combined.
Add avocado
- Gently fold in the avocado last to keep it from getting mashed.
Serve and enjoy
- Serve immediately for the freshest flavor, or chill briefly before serving.
Tried this recipe?Let us know how it was!