Go Back
Fresh green coloured vegetable salad with shaved cucumber ribbons, herbs and chopped nuts on parchment paper, served with lemon wedges and creamy dressing.

Lemony Cauliflower Tabbouleh

This citrus forward cauliflower tabbouleh is tossed with fava beans for protein and grated broccoli for colour. It's also packed with nutrients.
Print Recipe Pin Recipe

Ingredients

  • 1¼ cup fresh fava beans
  • 1 small head broccoli grated or finely chopped
  • 1 small head cauliflower grated or finely chopped
  • 1 small English cucumber cut into ribbons
  • 6 chives finely chopped
  • 3 sprigs mint
  • ½ cup ricotta
  • 1 lemon zested and juiced
  • 1 clove garlic minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup roasted cashews chopped
  • lemon wedges for garnish (optional)

Instructions
 

  • In pot of boiling salted water, cook fava beans until tender, about 15 minutes. Drain and run under cold water. Transfer to a large serving bowl and toss with broccoli, cauliflower, cucumber, chives and mint.
  • In small bowl, whisk ricotta, lemon zest, lemon juice, garlic, salt and pepper until combined. Mixture should be thin enough to drizzle; add water, 1 tsp at a time, if needed.
  • Drizzle ricotta sauce over broccoli and cauliflower tabbouleh, sprinkle with cashews and garnish with lemon wedges.
Keyword broccoli, cauliflower, cauliflower recipes, cucumber, healthy lunch, lemon, lunch salad, ricotta cheese, salad recipes, tabbouleh