MEAL PREP RECIPE - Vegan Cauliflower Tabbouleh with Lemon Olive Oil Dressing

by Kellie Davidson
Whether you eat vegan once in a while or always, this is a fantastic fresh and filling lunch that can be prepped in advance. 
  • 3 cups cauliflower (fresh or pre-riced)
  • 1/3 cup loosely packed fresh parsley, finely chopped
  • 1/4 cup loosely packed fresh mint finely chopped 
  • 1/2 cup red onion, finely chopped
  • 15 cherry tomatoes, quartered 
  • 1/2 cup cucumber, finely diced
  • 1/2 cup cooked lentils
  • 10 kalamata olives, halved
  • 3 tbsp olive oil
  • Juice of 2 lemons 
  • Salt and pepper, to taste
  1. Wash the cauliflower and chop or pulse in food processor until you have coarse grains, approx the size of a grain of rice.
  2. Chop mint and parsley together and place in big mixing bowl
  3. Add chopped onion, cherry tomatoes, cucumber pieces and olives. 
  4. Stir in the cauliflower, olive oil and lemon juice.
  5. Season with salt to taste and divide into mason jars or containers for lunch bag.
  6. Optional - bring lemon and add right before eating.
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