Gluten-Free Cauliflower Tabbouleh

Serves 4-6


  • 1 head cauliflower or 1 bag frozen cauliflower rice
  • 3 medium cucumbers, diced
  • 2 celery stalks, diced
  • 2 stalks green onion, sliced using both the white and green parts
  • 1/2 cup dried cranberries
  • 1/2 cup parsley, chopped
  • 1/2 cup cilantro, chopped
  • 4 tablespoons sliced almond
  • 2 tablespoons sesame seeds
  • lemon and mustard seed vinaigrette (below)

  1. If using fresh cauliflower: bring salted water to a boil, and boil the cauliflower exactly 2 minutes. Strain cauliflower until dry, then pulse in food processor until sized to a small grain of bulgar.
  2. If using frozen cauliflower rice, follow package ingredients to prepare. This typically involves simply defrosting the cauliflower in a large non-stick pan until cooked through.
  3. Combine all ingredients in a large bowl except the sesame seeds and dressing. Toss to combine.
  4. Before serving, top with dressing, and toss to coat evenly. Then sprinkle with sesame seeds for a beautiful presentation.

Lemon and Mustard Seed Vinaigrette


  • 1/4 cup olive oil
  • zest from 1/2 lemon
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • salt and pepper

  1. In a medium-sized bowl, whisk all ingredients together.