One of my favorite cooking magazine is a French one called Saveurs. They always have stunning photographs and interesting, creative recipes. As I was browsing the latest issue on my iPad, I came across this broccoli cauliflower tabbouleh and was very intrigued.
The next day, I tried it out and...wow, this broccoli cauliflower tabbouleh completely exceeded my expectations! Given the tabbouleh ingredients, I knew it would be healthy but I didn't think it would be that tasty. I think the dried cranberries and roasted almonds make the difference.
The key to any good tabbouleh in general and this broccoli cauliflower tabbouleh, in particular, is definitely the fresh herbs. I use mint and flat leafed parsley, which I chop really finely to allow for an easier distribution throughout the grain-free tabbouleh salad.
When I told my boyfriend I would make this broccoli cauliflower tabbouleh recipe, he wasn't really excited, to say the least. I mean, one would guess that you really got to like your cruciferous veggies to enjoy this grain-free tabbouleh.
I realize this might sound like a strange one, but you really can't tell the main ingredients of this low carb tabbouleh recipe are raw cauliflower and broccoli, it's just...really good! I hope you'll give it a try 🙂
If you tried this broccoli cauliflower tabbouleh recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Cauliflower and Broccoli Tabbouleh
This Broccoli Cauliflower Tabbouleh is a low-carb, gluten-free salad made from cauliflower and broccoli rice to substitute the grains! Healthy, vegan & easy to make!
- 5 oz broccoli 140 g, about half of a small head, cut into florets
- 5 oz cauliflower 140 g, about ¼th of a small head, cut into florets
- ¼ cup fresh mint leaves packed (from about 4 sprigs), chopped
- ¼ cup fresh parsley leaves packed (from about 4 sprigs), chopped
- ¼ cup dried cranberries 30 g, roughly chopped
- ¼ cups whole dry roasted almond heaping, 40 g, roughly chopped
- 1 lemon juiced
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
Place broccoli florets in the bowl of your food processor, and pulse until they resemble small grains. Transfer to a large bowl. Repeat with cauliflower.
Add all the remaining ingredients in the bowl, and mix thoroughly. Serve immediately.
Recipe slightly adapted from French magazine "Saveurs"