If like me you are fan of tabbouleh then this recipe will be your favorite soon. It is a delicious broccoli, cauliflower and parsnip tabbouleh. Yes, I suppose you could call it a powerful raw tabbouleh too.

This raw tabbouleh recipe is grain free (it means lighter) and ‘inspired’ by the tabbouleh recipe, I eat in the Middle-East except that I did not use Bulgur.

First of all, I love raw food. Because you’ll get more nutrients, more crunch and it tastes sometimes better this way .

And I love experimenting. Because it’s so much fun. So here is a raw salad made of broccoli, cauliflower and parsnip. I blend them to have a kind of rice. They replace the usual bulgur and parsley (I still add a bit of parsley into this delicious recipe) you use to have in a traditional tabbouleh recipe.

This recipe has parsley, mint and coriander for a kick of taste. And additionally there is dried tomato pieces, pomegranate seeds and roasted pine nuts. Mix altogether and add my delicious dressing, this is divine.

It’s a quick recipe that you can add to any diet or lifestyle. It is a must try, so good and so crunchy.

A detoxifying recipe

It is one of those detoxifying recipes because of its ingredients : cauliflower and broccoli. Those cruciferous veggies help the immune and antioxidant system in the body. Also, it’s low carb, gluten free and vegan.

Happiness is homemade, right?

Fancy another version of tabbouleh with an ancient grain? Try out my freekeh tabbouleh salad.

Top Tip

I use the food processor to blend the cauliflower, broccoli or parsnip into couscous/rice (I don’t use the grade blade, only the regular food processor). Do not fill the food processor more than 3/4 full. If necessary, you can do 2 batches.

You can use a high speed blender too or eventually, a regular box grater instead (but it will be quite messy).

It’s surprisingly grain-like and so crunchy when it is raw.  I have a “cooked”version of cauliflower rice and it is on the blog : a delicious cauliflower fried rice recipe and it’s easy to cook !

Healthy and…

Fresh, crunchy, mild flavor, sweet!

If you make it

If you make the broccoli, cauliflower and parsnip tabbouleh, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

BROCCOLI, CAULIFLOWER & PARSNIP TABBOULEH

I like it raw because I have more more more vitamins ! It's a delicious raw salad and inspired from the classic tabbouleh, so famous here, in the region where I live.

Category Main Dish, Side Dish

Cuisine Grain free, Vegan

Prep time 25 minutes minutes

Cook time 3 minutes minutes

Total time 28 minutes minutes

Servings 4 people

INGREDIENTS

TABBOULEH

• 1 medium parsnip, peeled
• 1 medium cauliflower
• 1 medium broccoli
• 1 cup parsley, chopped
• ½ cup mint, chopped
• ½ cup coriander, chopped
• 1 tbsp dried tomato, chopped
• 2 tbsp pine nuts, roasted
• ¾ cup pomegranate seeds

DRESSING

• 2 shallots, thinly sliced
• 4 tbsp olive oil
• 1 ½ lemon, freshly squeezed
• 1 pinch cumin + paprika
• Himalayan salt and fresh ground pepper to taste

INSTRUCTIONS

TABBOULEH

• Wash the broccoli and chop it, leaving stems behind. Add it to a food processor and blend until you reach a couscous/rice texture (do not over blend). Add to a big bowl.
• Do the same with the cauliflower and add to the bowl.
• Peel the parsnip and repeat. Add to the bowl.
• Roast the pine nuts in a pan for 2 to 3 minutes, stirring continuously. Set aside.
• Chop the parsley, mint and coriander and add it to the mixture. Add pomegranate seeds and dried tomato (cut into pieces). Mix well.

DRESSING

• Slice the shallots and squeeze the lemon.
• Mix shallots, olive oil, lemon, cumin, paprika, salt and pepper in a small bowl. Stir well.
• Pour it into the tabbouleh bowl and stir well. Add pine nuts.