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Hemp Cauliflower Rice Tabbouleh

Rather than bulgur that’s used in traditional tabbouleh, this grain-free recipe is made with cauliflower rice, making it both paleo and gluten-free. This also reduces cooking time to zero, which is something we can all appreciate in the summertime!


3 Tbsp Extra Virgin Olive Oil

2 Tbsp Lemon Juice

1/2 Tsp Dijon Mustard

Pinch of Sea Salt and Black Pepper

1/2 Head Cauliflower

1 Small Bunch Flat Parsley, Finely Chopped

1/2 English Cucumber, Diced

1 Small Carrot, Julienne Cut

1/2 Cup Fresh Mint, Roughly Chopped

1 Cup Halved Cherry Tomatoes

2 Tbsp Red Onion, Minced

2 Tbsp Za’atar (found in the spice aisle, or make your own!)

2 Tbsp Navitas Organics Hemp Seeds

5 Dried Apricots, Finely Chopped

Grilled Zucchini and Lemon Wedges, to Garnish


Whisk or shake together the first four ingredients in a jar to make the dressing. Set aside.

Break the cauliflower into small florets and pulse them in a food processor in batches until they resemble rice. Transfer to a large bowl.

Chop all remaining ingredients and add them to the same bowl. Season to taste with a pinch of sea salt and black pepper.

Drizzle a few tablespoons of dressing on top and allow the tabbouleh to sit for 5-10 minutes.

Serve along with grilled zucchini and lemon wedges, if desired.


Submitted by Angela Simpson of My Fresh Perspective