Karla Salinari

Grain-Free Tabbouleh with Tahini Dressing

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Temperatures are warming up which means we can finally enjoy dinners on the patio. Joe loves to grill and I’m usually in charge of the sides. First up, this easy Grain-Free Tabbouleh Salad made with cauliflower, juicy tomatoes, crunchy cucumber, onions, fresh parsley, mint and dressed in a light Tahini Dressing. It’s the perfect addition to any Spring/Summer menu and a recipe everyone will enjoy!

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Ingredients

2 cups cauliflower (1/2 a head)

1 cup fresh parsley, chopped

1 cup cherry tomatoes, chopped

½ cup cucumber, chopped

1/3 cup yellow onion, chopped

¼ cup fresh mint, chopped

1 garlic clove, crushed

2-3 tablespoons, Tahini Dressing

¼ teaspoon red pepper flakes

Sea salt and red pepper flakes to taste

 

Tahini Dressing

Ingredients

¼ cup tahini

¼ cup fresh lemon juice

¼ teaspoon lemon zest

¼ cup extra virgin olive oil

1 garlic clove, crushed

Sea salt and pepper to taste

Tahini Dressing Instructions: Wisk or blend all dressing ingredients together. Drizzle over salads or roasted veggies. The dressing will keep 5-6 days in the refrigerator.

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Salad Instructions

  1. Using a grater, grate the cauliflower into grain-sized pieces.
  2. In a large mixing bowl combine the grated cauliflower, parsley, tomatoes, cucumber, onion, mint, and garlic. Toss to combine.
  3. Drizzle with tahini dressing. Season with salt and red pepper flakes.
  4. Separate into bowls and enjoy!

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