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Purple Cauliflower Tabbouleh

This is our take on cauliflower rice. Chef Daniel Orr combines it with citrus, onion and parsley for a gluten-free tabbouleh.

This cauliflower tabbouleh is garnished with some toasted hemp seeds.

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Cauliflower seems to be the new ‘it’ vegetables these days.

I like to prepare it as a faux-buttered popcorn. To two cups of broken-up cauliflower florets, I add one teaspoon oil and 1/2 teaspoon turmeric fennel salt. After I toss that together, I add a pinch of lemon zest, raw garlic and a knife-point of cayenne pepper. Taste it like this and add just enough salt and pepper to balance out the flavors.

But my favorite preparation is a gluten-free and vegan take on tabbouleh. Instead of bulgur wheat, I pulverize cauliflower in a food processor to get that rice-like consistency. It’s fresh and light, and a dish that everyone can enjoy.

[photo 2]

Purple Cauliflower Tabbouleh


  • 1/2 cup onion, diced
  • 1 small head cauliflower broken up in food processor
  • Juice of 1/2 orange
  • 1 strip of orange peel, finely diced
  • Juice of one lemon
  • 1 teaspoon each salt and pepper each
  • 1 small bunch of parsley, chopped


  1. Chop cauliflower into small pieces. Then in a food processor, pulse cauliflower until you achieve a rice-like consistency.
  2. Mix together cauliflower and diced onion. Add juices, orange zest and salt and pepper. Using your hands, combine well. Add chopped parsley and toss to combine.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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