That Sugar Movement


Cauliflower and Buckwheat Tabbouleh

  • Cauliflower and Buckwheat Tabbouleh - Serves Serves: 4
  • Cauliflower and Buckwheat Tabbouleh - Prep Time Prep Time: 10 minutes
  • Cauliflower and Buckwheat Tabbouleh - Cook Time Cook Time: 15 minutes

Tabbouleh is traditionally made with cracked wheat and lots of fresh herbs. Here we’ve used cauliflower as the base of the salad alongside buckwheat kernels to give it a pleasant crunch.

We love the tang of the roasted lemon slices, but you could substitute orange slices if you’d prefer a sweeter flavour profile.


  • Add about 1/3 cup each of pine nuts and pistachio nuts to make it more substantial
  • Add seeds from a pomegranate for a burst of colour and flavour!


  • 1/2 - head of cauliflower, finely chopped or processed
  • 1/3cup - raw buckwheat groats
  • 1 handful - parsley leaves, finely chopped
  • 1 handful - mint leaves, finely chopped
  • 1 - lemon, thinly sliced
  • a few good glugs of extra virgin olive oil
  • salt and pepper to taste


  1. Preheat the oven to 200 degrees Celsius.
  2. Lay the lemon slices on an oven tray lined with baking paper and drizzle with olive oil.
  3. Roast for 10-15 minutes until the slices start to dry out and the edges crinkle and char.
  4. Mix all of the ingredients together in a salad bowl. Don’t be stingy with the olive oil!
  5. Season with salt and pepper and serve.

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That Sugar Movement