20 mins

This dish takes a unique twist on the classic tabbouleh by using grated cauliflower, creating a lighter and gluten-free alternative bursting with flavour.

Recipe written by Luke Croston.


  1. Grate the cauliflower through the coarse side of the grater and place it into a mixing bowl.
  2. Thinly slice the spring onions and chop the parsley.
  3. Mix all the ingredients in a large mixing bowl and season to taste with flake salt.
  4. For the dressing, mix all of the dressing ingredients together and set them aside for the salad
  5. Toss to combine dressing when ready to serve.
  6. Pro Tip: Depending on the size of the lemons, you should get about half a cup of juice from this recipe. It’s best to use fresh garlic for the most vibrant flavours and results.

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