Cauliflower cherry tabbouleh with orange dressing.

With temperatures rising above 30°C, I prefer having a salad for lunch. And since my friend @julielovesbeauty gave me an entire crate of fresh cherries, I have to get creative with those.

So today I made a tabbouleh, but used riced cauliflower instead of couscous, with makes it much healthier and less heavy.


  • 3 Tbsp avocado oil

  •  zest of 1 orange

  • 3 tbsp.  fresh orange juice

  • Himalayan salt and blackpepper to taste

  • 3 cups cauliflower rice

  • 2/3 pound cherries, pitted and halved

  • 1 cucumber, sliced into thin rounds

  • Handful of fresh basil (I used small leave basil)

  • 1/4 cup finely diced  onion (preferably red, but I ran out of those, so I used a yellow onion)


  • In a small bowl combine the avocado oil, orange zest, and juice. Season to taste with salt and pepper then mix with a whisk until combined.

  • In a large bowl combine the cauliflower rice and the dressing. Mix well.

  • Add the cucumbers, basil, and onion to thebowl. Toss to combine then taste.

  • Add tbe cherries and toss carefully as they will color the rice.

  • Season with more salt and pepper if needed.