Cauliflower Tabouli


Better weather reminds me why I eat so many salads during the summer - my kitchen becomes somewhat unbearable with heat on heat and I become lazier as I want to spend less time cooking and more time playing. This cauliflower recipe is amazing. It's not only delicious but it can be dressed up with meat for a paleo style meal or with pulsed walnuts and hemp seeds for a vegan friendly treat. Either way, you're winning. 

Even if you're 'cooking' for one I recommend making the entire recipe - you will be very happy with your delicious leftovers.



  • 1 head cauliflower, florets removed
  • 1/2 bulb fennel
  • 3 radishes
  • 2-3 scallions, chopped
  • 1/2 bunch of flat-leaf parsley, stems removed and chopped (at least 1/4 cup chopped)
  • 1/2 bunch cilantro, stems removed (at least 1/4 cup chopped)
  • 2 tbsp lemon juice from fresh lemon
  • Himalayan sea salt, to taste
  • Fresh cracked black pepper, to taste



  • Pulse cauliflower in food processor or vitamix on #2 speed. If you want to skip this step you can also find these pre-pulsed from your grocery store. 
  • With a hand-held mandoline, slice the radishes and fennel bulb on the thinnest setting. 
  • Combine all of the chopped vegetables and herbs and toss with lemon juice and spices
  • Serve topped with eggs or enjoy with pulsed walnuts and hemp seeds if vegan
  • Bon Appetit!