I love a good tabbouleh, and I also love a good tahini dressing! When I was prepping for a Fourth of July cookout, I decided to combine the two! And thus, This grain-free tabbouleh was born! It is super flavorful and a perfect texture. Make sure to let in marinate for about an hour or more and let all the flavors soak in! Happy Wednesday loves!

Tabbouleh Recipe:

  • 1 head of cauliflower riced, 1/2 of it sautéed briefly then drained of all liquid through @elliesbest nut milk bag
  • 1/2 cup mint chopped
  • 1/2 cup parsley chopped
  • 1 cup cherry tomatoes chopped
  • 1 cucumber deseeded and peeled them chopped
  • 2 scallions chopped
  • 2 tsp lemon zest
  • 2 cloves garlic minced
  • 1/2 tsp Himalayan salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes


  • 2 tbls @soomfoods tahini
  • Juice of 1 lemon
  • 1/3 cup @foragerproject unsweetened cashew milk yogurt
  • 1 tbls coconut aminos
Mix together the cooked drained cauliflower and the raw riced cauliflower in a bowl. Add all other ingredients and mix well. In a separate bowl whisk together the ingredients for dressing. Pour the dressing over the tabbouleh and mix well. Let it sit in refrigerator for at least an hour.

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