top of page

Cauliflower Tabbouleh

I love making this at the beginning of the weekend and throwing it into my salads. I will add it to some leafy greens, avocado, radishes and a protein. ⠀Making salads interesting keeps you eating them 😀 ⠀Cauliflower is a cruciferous vegetable and you should try and eat these daily to support detoxification (good for oestrogen detox too).


  • 1 large cauliflower ⠀

  • Any other left over veg that needs using up (I used a little finely grated red cabbage here) ⠀

  • 2 tbsp lemon juice⠀

  • 5 spring onions, finely chopped ⠀

  • 40g parsley, roughly chopped⠀

  • 20g coriander, roughly chopped⠀

  • 15g mint, roughly chopped, leaving some leaves⠀

  • 1/2 tsp each ground cumin & coriander ⠀

  • 2 tbsp olive oil⠀

  • 80g pomegranate seeds ⠀

  • Coarse sea salt and freshly ground black pepper⠀


1. Hold the cauliflower by its base and roughly grate the florets on the largest holes of a cheese grater or pulse briefly in a food processor. ⠀⠀ 2. Place the grated cauliflower in a large bowl, along with the lemon juice and one teaspoon of salt. Set aside to marinate for 30 minutes before adding the onion, herbs, spices, oil and a generous grind of black pepper. ⠀

Enjoy !!!


Commenting has been turned off.
bottom of page