Healthy & low carb cauliflower tabbouleh, with chickpeas, tofu feta, almonds & pistachios + Moroccan flavours.
This cauliflower rice tabbouleh is a twist on the glorious cracked wheat salad, made low carb, using gluten and grain free cauliflower rice. It’s a light, clean and healthy vegan dish that makes a great lunch or dinner.
Cauliflower rice is not just the funky, hippie thing it’s made out to be. It can actually taste good! Like really really good, even if you hate cauliflower. We are not talking bland or weird cauliflower taste here.
This Moroccan cauliflower tabbouleh is bursting with all the things we love about Moroccan food, the spices for one. And when you add chickpeas, chopped nuts, tofu feta, olives and raisins, we have a winner! You will love the flavours and textures in this dish.
So how do you make cauliflower rice?
- Start by breaking up a head of cauliflower into smaller florets. Trim the excess and discard.
- Place the florets into a food processor and pulse until the florets break down. This happens quickly, since cauliflower is a soft vegetable. Scrape down the sides of the bowl a few times to become a consistent size.
That’s it, you’ve now made cauliflower rice!
And the taste?! I’m not going to pretend it tastes like the real thing. But that how it is when you are substituting good for bad. But it can be a new real thing, a different real thing! Our body will thank us for it, just cutting back a little on the unhealthy and making space for extra veggies and real food. Asking me, I simply love this Moroccan cauliflower tabbouleh.
Check out our index page for more healthy and delicious salad recipes!
I like to serve this cauliflower tabbouleh in a big bowl, with a dollop of non-diary yogurt and a salad on the side. And the leftovers, they make a great lunch on-the-go.
Let life surprise you.
Moroccan Cauliflower Tabbouleh with Chickpeas, Preserved Lemons & Tofu Feta
vegan, gluten free, soy free option*, nut free option**
Oil for frying
1 red onion, chopped
3 cloves garlic, chopped
1 medium head of cauliflower, cut in florets
1 tsp cumin
½ tsp coriander
1 tsp ginger
½ tsp turmeric
¼ tsp paprika or cayenne
1 cup cooked chickpeas
¼ cup green olives, chopped
¼ cup raisins
1 preserved lemon (see notes)
Pepper and salt
½ recipe tofu feta*
½ bunch cilantro, chopped roughly (use flat leave parsley if you don’t like cilantro)
¼ cup almonds, roughly chopped**
¼ cup pistachios, roughly chopped**
Add the cauliflower florets to the bowl of the food processor. Pulse a few times until it resembles individual grains of rice. Or use a box grater.
Heat some oil in a wok and sauté onion and garlic until translucent. Add the spices and sauté for another minute.
Add the cauliflower rice, chickpeas, olives, raisins, preserved lemons and sauté until the cauliflower is al dente.
Stir in the and cilantro, season with salt and pepper.
Garnish with tofu feta and chopped nuts/seeds.
Serve with a salad and non-diary yogurt if desired. Serve warm or cold.
*Use 2 cups of cooked chickpeas and leave out the tofu feta for a soy free version.
**Use pumpkin seeds and sunflower seeds for a nut free version.
***Cut the preserved lemon in quarters. Remove the flesh and discard. Rinse the lemon skin and cut in small pieces.
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