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Cauliflower tabouli

Recipe by:Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento


  • 1 head cauliflower
    3 red tomatoes, diced
    1 1/2 cups garbanzo beans
    1 to 2 cups chopped fresh parsley
    2 to 4 tbsp. chopped fresh mint
    4 scallions, minced
    1/3 cup freshly squeezed lemon juice
    2 tbsp. vegetable broth
    2 tbsp. reduced-sodium soy sauce
    Julienned cucumber (optional)
    Salt and black pepper, to taste


Chop cauliflower in a food processor or grate with a box grater to the size of very small grains. Toss in a bowl with remaining ingredients. Season with salt and pepper to taste.

The Nutrition Professor's Cook Smart Tip:
Enjoy delicious leftovers the next day, adding a squeeze of fresh lemon juice right before eating.

Califonia Bountiful