Go Back
–+ servings
Side view of raw vegan cauliflower tabbouleh topped with pomegranate seeds and fresh mint leaves
Raw Food Feast Recipes by Mirjam Henzen

Raw Cauliflower Tabbouleh with Pomegranate and Lemon Date Dressing (Vegan, Oil-Free, Gluten-Free, Nut-Free)

Think bright lemon, sweet pomegranate burst, and parsley by the fistful — riced cauliflower stands in for bulgur, and a creamy lemon date dressing replaces the oil. Same Lebanese soul, different math. Twenty minutes, generous for two or sides for four.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 2 servings
Course: Main Course, Salad, Side Dish
Cuisine: Lebanese, Middle Eastern
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
 

Taboulleh
  • 1 medium-large head cauliflower (600 g / 21 oz) riced
  • 2 cups cups cherry tomatoes (300 g / 10 oz) finely diced
  • 1 red bell pepper finely diced
  • ½ English cucumber (150 g / 5 oz) finely diced
  • 4 spring onions thinly sliced
  • 1 large bunch flat-leaf parsley finely chopped
  • ½ bunch fresh mint finely chopped
  • 1 cup pomegranate seeds (150 g)
Lemon Date Dressing

Equipment

Method
 

  1. Pit the medjool dates and submerge them in filtered water at room temperature for 1 to 2 hours.
  2. Drain the soaked dates. Add them to a high-speed blender with the lemon juice, water, garlic, lemon zest, sea salt, sumac (if using), and black pepper. Blend until silky and creamy, about 30 seconds.
  3. Break the cauliflower into florets and pulse in a food processor 6 to 8 times until couscous-fine. Tip into a large mixing bowl.
  4. Finely dice the tomatoes, bell pepper, and cucumber. Slice the spring onions thin. Finely chop the parsley and mint. Add everything to the cauliflower bowl.
  5. Pour the dressing over the bowl and toss gently until every grain of cauliflower is coated.
  6. Let the bowl sit at room temperature for 15 to 20 minutes for the flavors to meld.
  7. Transfer to a wide serving platter. Scatter the pomegranate seeds generously across the top. Finish with whole mint leaves and an extra dusting of sumac if using. Serve immediately or chilled.

Nutrition

Calories: 165kcalCarbohydrates: 38gProtein: 5gFat: 1gFiber: 8g

Notes

For the silkiest dressing, soak medjool dates the full 2 hours at room temperature — never with hot water. Heat changes the structure of the natural sugars and breaks down some of the enzymes raw food preserves. Cold soaking keeps everything intact.
Use a food processor for the cauliflower, and pulse — don't blend. About 6 to 8 quick pulses is the sweet spot. Continuous blending over-processes the cauliflower and releases moisture, which is what makes the salad watery.
Store leftover tabbouleh in an airtight container for up to 3 days. Keep pomegranate seeds in a separate container and add them to each portion right before eating so they stay jewel-bright instead of bleeding pink across the bowl.
 

Tried this recipe?

Let us know how it was!