Cauliflower tabouli



Prep Time
Cook Time
Serves 4
4 - 6 People
Difficulty  0


  • 1 packet of cauliflower rice from steamed (or blitz one medium-sized cauliflower into small pieces0 
  • 2 cups cooked whole wheat couscous
  • Chopped baby asparagus (sub with roasted sweet potato, roasted Brussels sprouts, greens beans, etc)
  • De-seeded cherries (sub with chopped dates, grapes, chopped peaches etc)
  • 1/2 pomegranate jewels
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pistachios
  • Fresh chopped dill
  • Fresh chopped mint
  • Caramelised seeds and nuts
  • 1/2 cup simple truth mixed seeds from @checkers_sa
  • 1 packet of raw cashews from @checkers_sa
  • 1/2 cup golden syrup or raw honey
  • Pinch of salt


  • 1 tbsp Dijon mustard
  • 1/4 cup molasses or raw honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp sumac
  • Chilli salt
  • Serve with creamy
  • hummus and fluffy naan


1. Preheat oven to 180 degrees Celsius. Place the seeds and nuts on parchment paper and then drizzle over the syrup or honey, bake for 10-15 minutes until golden. Let it cool.
2. Place the cooked couscous, steamed cauliflower in a bowl, add in the rest of the salad ingredients, and mix well.
3. Shake all of the dressing ingredients together and pour over the salad.
4. Scoop the salad onto some creamy hummus, add more herbs on top, the caramelized nuts, and serve with fluffy naan.