Cauliflower Tabouli – Margaret Pahos

Prep Time: 10 minutes | Chilling Time: 10 minutes


  • 2 cups cauliflower florets
  • 2 cups fresh parsley, finely chopped
  • ½ cup fresh mint, finely chopped
  • 1 red capsicum, finely diced
  • 1 lebanese cucumber, peeled
  • and finely diced
  • 3 roma tomatoes, finely diced
  • 3 fresh garlic cloves, finely grated
  • 1 ½ tablespoons dukkah*
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • Sea salt and pepper

*You can use a store-bought traditional Dukkah or make your own.

My personal Dukkah mixture includes:

  • 2 tablespoons toasted sesame seeds
  • ¼ cup pistachios
  • ¼ cup almonds
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground fennel
  • ½ teaspoon ground coriander
  • Sea salt and pepper


  1. Prepare the cauliflower florets. Wash, dry and add to a food processor. Pulse until they are broken into fine bread crumb consistency. Alternatively use a grater. Pour into serving bowl.
  2. Add the parsley, mint, capsicum, cucumber, tomatoes, garlic, sea salt and pepper. Toss until well combined.
  3. In a bowl whisk the extra virgin olive oil and lemon juice. Pour over the tabouli and then sprinkle over the dukkah. Toss gently to combine. Cover and refrigerate for 10 minutes or until ready to serve.

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