Grain-Free Tabbouleh with Tahini Dressing

by | May 9, 2018 | Entrees, Favorites | 0 comments

Temperatures are warming up which means we can finally enjoy dinners on the patio. Joe loves to grill and I’m usually in charge of the sides. First up, this easy Grain-Free Tabbouleh Salad made with cauliflower, juicy tomatoes, crunchy cucumber, onions, fresh parsley, mint and dressed in a light Tahini Dressing. It’s the perfect addition to any Spring/Summer menu and a recipe everyone will enjoy!

Ingredients

2 cups cauliflower (1/2 a head)

1 cup fresh parsley, chopped

1 cup cherry tomatoes, chopped

½ cup cucumber, chopped

1/3 cup yellow onion, chopped

¼ cup fresh mint, chopped

1 garlic clove, crushed

2-3 tablespoons, Tahini Dressing

¼ teaspoon red pepper flakes

Sea salt and red pepper flakes to taste

 

Tahini Dressing

Ingredients

¼ cup tahini

¼ cup fresh lemon juice

¼ teaspoon lemon zest

¼ cup extra virgin olive oil

1 garlic clove, crushed

Sea salt and pepper to taste

Tahini Dressing Instructions: Wisk or blend all dressing ingredients together. Drizzle over salads or roasted veggies. The dressing will keep 5-6 days in the refrigerator.

Salad Instructions

  1. Using a grater, grate the cauliflower into grain-sized pieces.
  2. In a large mixing bowl combine the grated cauliflower, parsley, tomatoes, cucumber, onion, mint, and garlic. Toss to combine.
  3. Drizzle with tahini dressing. Season with salt and red pepper flakes.
  4. Separate into bowls and enjoy!
Print Recipe
Print Recipe
Easy No Bake Cheesecake Recipe
An authentic, raw, vegan, gluten-free cheesecake recipe made with soaked cashews plus other healthy ingredients. Hard to believe, I know. But trust me when I say it's so simple and deliciously satisfying you'll be making it over and over again.
Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 cup almonds
  • 1 tbsp coconut oil, melted
Filling Ingredients
  • 2 cup raw cashews soaked overnight, rinsed, and drained
  • 1/2 cup vanilla almond milk
  • 1/3 cup coconut palm sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup Raspberries
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 cup almonds
  • 1 tbsp coconut oil, melted
Filling Ingredients
  • 2 cup raw cashews soaked overnight, rinsed, and drained
  • 1/2 cup vanilla almond milk
  • 1/3 cup coconut palm sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup Raspberries
Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)
Instructions
Crust
  1. 1. In a food processor blend the almonds dates and coconut oil together until a sticky dough is formed. 2. Press the dough into the bottom of a cupcake mold and place in the freezer while you work on the cheesecake filling.
Filling
  1. 3. Blend the raw cashews, almond milk, coconut palm sugar, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Distribute half of the mixture into the cupcake molds. Save the other half to combine with the raspberries.

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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Contact Us   |   Updated January 2018

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