Cauliflower Rice Tabbouleh With Cashews

    • Difficulty
    • Easy
  • 12345 (11 votes, average: 3.82 out of 5)

If you’re ready to eat something other than zoodles this week, this “rice” dish is perfect for you! Refreshing, delicious, and simple, cauliflower tabbouleh is amazing for those summer nights where you want something easy and light without breaking the bank either.


  • 1/2 small head of cauliflower
  • 3 handfuls mixed greens
  • 3 handfuls cherry tomatoes
  • 1 handful alfalfa sprouts
  • 1 medium cucumber, cubed
  • Extra virgin olive oil to taste
  • Coconut or apple cider vinegar to taste
  • Black pepper to taste
  • 1 ripe avocado, sliced
  • 1 large handful raw cashews


  1. Cut the cauliflower in small pieces. Place the florets in a food processor fitted with an S-blade and process a few seconds at a time using the 'pulse' button until you get a cauliflower 'rice' consistency.
  2. Put the cauliflower 'rice' in a large mixing bowl together with the cherry tomatoes, cucumber, greens, and alfalfa sprouts. Mix well.
  3. Season with freshly ground black pepper, extra virgin olive oil, and coconut vinegar.
  4. Top with coconut and cashews. Enjoy!
Julie Van den KerchoveAbout Julie Van den Kerchove

Julie Van den Kerchove is a certified raw food chef & writer graduated from the Living Light Culinary Institute. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle [] where she now offers raw vegan catering, culinary workshops and raw vegan eBooks. She is also the author of 4 raw food books. [] You can find her on Instagram [] & at Julie’s Lifestyle [] where you can get her FREE eBook ‘Julie’s Top 7 Fast, Easy & Delicious Raw Smoothies & Shakes’.

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