Go Back
Broccoli Cauliflower Parsnip Tabbouleh. This raw salad is so good and made with only a few ingredients. The pomegranate gives a lovely sweet touch. Try it out. #raw #vegan #vegetarian #dairyfree www.liveandtaste.com

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
Cook time 3 minutes
Total time 28 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.