Cauliflower Tabbouleh

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A bowl of vegetables on a wooden cutting board for optimal health.

I love supporting my NEPT graduates and coaches. Patty Repko is both.

In addition to being a Natural Food Chef, Patty is a Certified Holistic Health Coach, Nutritional Endocrinology practitioner, Lifestyle Educator and Recipe Developer.

She received her training through the Institute for Integrative Nutrition, the Institute for Nutritional Endocrinology and the Florida Culinary Institute.

Patty is a frequent guest on my Healing Kitchen Show where she shared a recipe as exceptional as she is.

Her Cauliflower Tabbouleh is a wonderful alternative to the traditional recipe. It’s filled with veggies easy to find at your local farmers market, plus has the added bonus of being gluten and dairy free.

It’s delicious, nutritious, and perfect for a summer night!(or ANY night for that matter!)

(If you are interested in learning more about my Nutritional Endocrinology Training Program (NEPT), you can find the link here. If you would like to check out one of my many programs including the Healing Kitchen Show, click here.)


  • 1 head cauliflower
  • 3 cloves garlic, peeled and minced
  • ¼ cup parsley, chopped
  • ¼ cup cilantro, chopped
  • 10 mint leaves, chopped
  • ½ cup tomatoes, diced
  • 1 cucumber, diced
  • Juice of one lemon
  • ½ teaspoon salt
  • ½ teaspoon pepper


1. Process cauliflower in food processor to the consistency of rice.

2. Place in large bowl.

3. Add remaining ingredients and toss.

Serve chilled.

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