This Mint & Pineapple Cauliflower Tabbouleh is actually not even made with any grains at all – I tricked ya! This Mint & Pineapple Cauliflower Tabbouleh is fully raw, plant-based and low-carb. This is the kind of salad that I make and then eat as much as I possibly want until I’m full because it’s just filled with deliciousness which will leave your body buzzing with energy. Since the whole salad is plants, your body is able to digest it much quicker than any other foods (like meat or dairy, which can take up to 8 hours to digest!!). Therefore, you will be left feeling energized and satisfied but it won’t make you feel weighed down or “full”. I first made Cauliflower Tabbouleh when I used to do my raw food till 4 detoxes. I love to do these detoxes in the summer! Basically you follow the raw till 4 vegan diet where you can carb up on raw fruits and veggies all day and then for dinner you eat cooked vegan foods such as bananas, rice, potatoes, corn pasta, etc. This Cauliflower Tabbouleh was always perfect as a lunch or an early appetizer for me. I often eat this salad before I head over to friends houses so I don’t feel hungry or bloated for the hangout.
After spending 2 weeks on the Seychelles, completely blissing out with fresh coconuts from the palm trees, drinking sweet vanilla tea, feeling the sand between my toes, hiking in the tropical rainforest, swimming in lagoons and clear blue oceans, I have received some serious inspiration for future recipes! The food on the Seychelles is wonderful. It is filled with light, fun and colour. The main Creole attractions are fresh fish, yellow coconuts and juicy tropical fruit such as mangoes, papayas, passion fruits and bread fruit. All of the ingredients you see in this recipe are bought at either the local morning market in the city, or along the road where people sell fruits and veggies from their own backyard. The best thing about it? It’s all real food; organic, fresh, pure food. Mmmm- what could be better?
I made this dish for our nightly family dinners. This included 5 adults and 3 children. The salad lasted the evening with a little leftover to spare in the morning. I would highly recommend making this salad for lunches as a perfect start to detoxing your way into 2015. The cauliflower is a nice light texture, similar to that of quinoa. The fresh mint pairs perfectly with the sweet pineapple and the crunchy veggies add to the whole mix! I don’t think this salad needs a dressing, but feel free to add one if you desire. If anything, a light fruity vinaigrette would do nicely.
- 1/2 head of a large cauliflower
- 1 small-medium cucumber
- 1 red bell pepper
- 4 roma tomatoes or 1 cup cherry tomatoes
- 2 cups finely chopped pineapple
- 4 tbsp freshly chopped mint
- 4 tbsp freshly chopped parsley
- 1/4 cup chopped celery greens
- 2 stalks celery, finely chopped
- Juice from 2 limes
- salt and pepper, if desired
- Wash and dry the cauliflower in a strainer. When the cauliflower is dry, take a cheese grater and grate the cauliflower until it is fine, like a rice. Set aside to dry some more.
- Next chop up all the veggies and fruits into very small pieces and mix them in a bowl.
- Add the cauliflower to the veggies and fruits and mix well.
- Squeeze the lime juice overtop and serve fresh, or store in fridge in a sealed tupperware container for leftovers.
- A food processor also works well instead of a cheese grater, for the cauliflower.