Purple Cauliflower Tabbouleh

Photos by Allegra Anderson

Side dishes are a fantastic choice for potluck dinners! You can mix and match, share with family and friends, and most importantly, they’re usually pretty easy recipes! This purple cauliflower tabbouleh dish is perfect for all of those things. The vibrant cauliflower mixed in with the ground almonds will fill you up, while the flavorful herbs and unique dressing add a kick of interest. This recipe yields quite a bit – so you’re sure to make new friends with this dish!

Pro tip – While this is extremely tasty on it’s own, grab some pitas and hummus and get to dipping!

Purple Cauliflower Tabbouleh

Serves 6-8 as a side dish

Ingredients

Tabbouleh

1 head purple cauliflower
½ cup slivered almonds
1/2 medium red onion, diced
1 1/2 cups parsley, packed and minced
4 cloves garlic, minced
½ cup mint, chiffonade
½ cup sunflower seed

Vinaigrette

zest and juice from 1/2 orange, separated
juice from 2 lemons
8 TBSP extra virgin olive oil
1 tsp salt
1 tsp pepper

Instructions

Begin by making the cauliflower "rice". Cut the cauliflower into florets, and process in the food processor until a rice is formed. Pulse to desired size.
Add the slivered almonds to the cauliflower rice and pulse twice more.
Fold the red onion, parsley, garlic and mint into the cauliflower rice. Set aside.
For the vinaigrette, add all the ingredients to a small bowl and whisk.
Pour the vinaigrette over the tabbouleh and garnish with sunflower seeds.