Cauliflower & Hemp Tabbouleh


  • 1 1/2 cups cauliflower florets, pulsed in food processor
  • 1/2 cup hemp hearts
  • 1 cup cucumber, chopped
  • 3/4 cup parsley, chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup onion, chopped


  • 1 clove garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp dijon mustard (optional)
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp raw honey
  • 1/2 tsp sea salt
  • 1/2 tsp oregano (or Italian seasoning)
  • ground pepper, to taste
  • 1/4 cup olive oil


Servings: 4 small or 2 large

  1. Chop the cauliflower into pieces and pulse in food processor until it is chopped in small bits (similar to cauliflower rice) and add to a medium sized mixing bowl.
  2. Chop cucumber, onion and tomatoes in small chunks and add to bowl.
  3. Chop the parsley finely or add to the food processor and chop for a few seconds, add to bowl.
  4. Add 1/2 hemp hearts to the bowl and stir all ingredients together.
  5. Dice clove of garlic and set aside.
  6. In a separate bowl, mix together the olive oil, lemon juice, honey, dijon, salt, pepper, oregano and garlic.
  7. Stir the dressing in with the veggies, cover and let sit in the fridge for 1-2 hours before serving.

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