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Cauliflower Tabbouleh

A colorful dish that's loaded with flavor and nutrients. Full of healthy fats, protein and carbs, it can be enjoyed as a main dish or super side.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 8
Calories: 238kcal


  • 1 cauliflower head roasted and chopped
  • 2 cups fresh herbs finely chopped (parsley, cilantro)
  • 1 red onion finely chopped
  • 1 avocado diced
  • 12 figs chopped
  • 6 garlic cloves minced
  • 1 cup small tomatoes
  • 1 cup red cabbage shredded
  • 1 can red kidney beans
  • 1 can garbanzo beans
  • 3 TB lemon Juice
  • 2 TB EVOO
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 cup plantbased cheese Miyoko’s Classic Chive Cashew Milk Cheese
  • 1/2 cup walnuts roasted


  • Preheat oven to 375F.
  • Cut cauliflower into small chunks and put it in a large mixing bowl.
  • Pour a few TB of olive oil over the cauliflower.
  • Season generously with salt, pepper and toss gently until evenly coated.
  • Put cauliflower on a baking sheet and bake for 25-30 minutes.
  • Check the cauliflower half way through to see that it's cooking evenly.
  • When done roasting, set cauliflower aside to cool in a large bowl.
  • Combine all remaining ingredients in a bowl and gently fold it together.
  • Now add in the roasted cauliflower.
  • Sprinkle roasted walnuts on top.
  • Enjoy your big, beautiful bowl of colors and nutrients!
  • I doubt there will be any but you can store leftovers in the fridge.


Anything can be substituted with these ingredients; beans, nuts, herbs, oils and even the veggies. Use what you have on hand and make your own veggie tabbouleh!


Calories: 238kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 182mg | Potassium: 730mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1625IU | Vitamin C: 73mg | Calcium: 93mg | Iron: 2mg
Cauliflower Tabbouleh (3)

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