Cauliflower Tabbouleh

This week I ♥ Cooking Clubs welcomes Dorie Greenspan and I serve

Cauliflower Tabbouleh

Cauliflower Tabbouleh

Time is out of joint, I am speechless and stunned by what is happening here in Europe. I distract myself with cooking and baking and hardly get to post the recipes in the blog. It would be a real pity if this delicious recipe was not found at Küchenlatein. I served it as a salad for lunch at work with a slice of homemade bread.

Cauliflower Tabbouleh

Yield:4 servings

Cauliflower Tabbouleh

Dorie Greenspan’s Cauliflower Tabbouleh is a grain free version of the most popular Mediterranean salads. She uses grated cauliflower instead of bulgur.


  • 1 head cauliflower; Ulrike about 550 grams
  • 155 grams chickpeas, cooked, drained and patted dry
  • 32 grams almonds, finely chopped, unblanched
  • 10 grams fresh mint, finely chopped
  • 10 grams parsley or cilantro, finely chopped fresh; Ulrike: parsley
  • 40 grams raisins, moist and plump °
  • 1–2 lemons
  • Sea salt
  • Pepper, freshly ground
  • 1 tablesp. extra-virgin olive oil, or more to taste


978-0544826984 *

modified by from:
Dorie Greenspan
Everyday Dorie: The Way I Cook
ISBN: 978-0544826984

also found at


  1. Remove the green leaves from the cauliflower. Cut it in half from top to bottom and then crosswise into quarters. Grate with the largest holes on a box grater. Put the cauliflower into a big bowl.
  2. Add the chickpeas, almonds, herbs, and raisins. Finely grate the zest of one lemon over the tabbouleh and then squeeze in the juice, tossing the salad lightly with a fork. Season with salt and pepper, drizzle over the olive oil and toss to incorporate. Taste the salad and see if you’d like more salt, pepper, lemon zest, juice and/or oil. I usually use the zest and juice of one and a half lemons and two tablespoons olive oil, but lemons vary in size and tartness.
  3. Serve the salad or, preferably, cover it tightly and refrigerate it for at least an hour.

° Put dried raisins in a bowl of hot tap water and set them aside to soak. When you’re ready for them, drain and pat dry.
total time: 1 hour 20 minutes
preparation time: 20 Minuten

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Photo Credit: I ♥ Cooking Clubs
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4 thoughts on “Cauliflower Tabbouleh

  1. Kim of Stirring the Pot

    I am so saddened and sorry about what is happening in Europe. I can understand cooking and baking and spending time in the kitchen. It is certainly like therapy to me as well!
    Glad to see you back at IHCC and happy to have you share this grain free salad that looks so stunning!
    I need to add this recipe to my list of Dorie recipes to try!

  2. Pingback: Rezepte von Dorie Greenspan -

  3. Kayte

    Indeed, we are so sad about events in Europe. Thoughts and prayers for all of you. This salad looks delicious, I need to try this soon as we are big fans of cauliflower and this looks delicious.


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