Cauliflower tabbouleh salad
A healthier version of the famous Lebanese salad
This salad is perfect for the lunch box or picnic. You can also serve it as a side dish for dinner and it is absolutely a star on a buffet.
15 min
4 persons
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1 medium cauliflower, washed and cut into florets
A large bunch each of: parsley, coriander, mint, finely chopped
2 spring onion, finely chopped
A handful of pine nuts
Juice and zest from 1 lemon
3 tbsp olive oil
Salt and pepper to taste
A large bunch each of: parsley, coriander, mint, finely chopped
2 spring onion, finely chopped
A handful of pine nuts
Juice and zest from 1 lemon
3 tbsp olive oil
Salt and pepper to taste
Preparation
- Place the cauliflower florets in the container of a food processor and, using the metal blade, whizz the cauliflower to a fine crumbs texture. Transfer to a large salad bowl.
- Add the chopped herbs and sliced springonion
- Add the lemon juice and zest
- Sprinkle with olive oil and add some salt and pepper
- Add some more mint leaves, a handful of pine nuts and some more oil and salt and pepper to taste
For variations you can add diced tomato or pomegranate kernels.
Galit Hahn is an orthomolecular therapist and certified nutritionist. She guides individuals in developing a healthy and nourishing lifestyle, drawing on nutritional science and a holistic vision of wellbeing. Her approach focuses on the connection between nutrition and both physical and mental health, and how mindful eating can contribute to vitality and balance.
Twenty years ago, Galit began her own journey toward better health through nutrition. The positive changes she experienced, increased energy, sharper awareness, reduced stress, and a greater sense of self-acceptance, inspired her to support others in their personal transformation. Through her recipes and guidance, she helps people take accessible, practical steps toward a healthier and more vibrant version of themselves.
