Disclosure: This post may contain affiliate links which means I receive a commission if you make a purchase through clicking my link. It has no cost to you. Please read my disclosure for more information.
Salmon may not be my very first choice of fish, but when it’s cooked correctly, as well as seasoned perfectly; it’s divine. Here’s my favorite recipe that can be used with most mild white fish if salmon isn’t your thing. This cauliflower tabbouleh is also wonderful with chickpeas if you’re eating entirely plant-based. If you have leftover tabbouleh, this is one of my favorite ways to enjoy it on the second day as leftovers.
To Make This Cauliflower Tabbouleh
This recipe first appeared on my business website, thecookingcollaborative.com as well as a salmon brand website that I worked with while I’ve now pulled it over to this blog to share!
To make the tabbouleh you’ll need the following ingredients:
- 4 cups riced cauliflower
- 3 tbsp freshly chopped dill
- 2-3 tbsp freshly chopped curly parsley
- 1/4 cup golden raisins
- 1/2 tsp za’atar
- 1/3 cup caramelized onion (yellow or white)
- 1/2 tsp salt
To make the dressing you’ll need the following ingredients:
- 1/2 large shallot
- 1 tsp honey (sub maple syrup if vegan)
- 1/2 cup white balsamic vinegar (NOT cooking wine)
- 1 tbsp whole grain mustard
- 1/2 tsp garlic granules or 2 garlic cloves (no salt)
- 1/4 tsp black pepper
- 2/3 – 1 cup extra virgin olive oil
To make this dressing you’ll add everything to your blender except the olive oil. To emulsify the dressing, add in your olive oil slowly. With high-speed blenders, you’ll have more freedom to achieve a better emulsification. Use a generous amount on your cauliflower tabbouleh and taste test by incorporating fully and adding more as desired.
If you are unable to use a blender, simply add chopped ingredients to a bowl except for your olive oil. Once the ingredients are incorporated, whisk in your olive oil. The mixture will be more of a vinaigrette vs a blended dressing but the flavors will still be wonderful! Store in your fridge for up to two weeks.
Vinegar Allergies: Read On!
If you’ve been reading my instagram, you may have noticed I’ve removed vinegar from my diet. I have included the version I am now making for myself. It works well with this dish subbing vinegar with the use of lemon and water, as well as mustard seeds.
Keep in mind that lemon and mustard seeds are still high in histamine so please consume at your own risk! It is a smaller amount than the above vinaigrette however it’s perfect for this dish plus a little extra too. If you have histamine-related issues or mast cell activation syndrome, maybe you react to vinegar as well.
Here’s the recipe for any MCAS readers:
- 1/2 large shallot
- 1/4 cup lemon juice
- 1 tbsp water
- 1-2 tsp honey (sub maple syrup if vegan)
- 1/2 – 1 tsp mustard seeds
- dash black pepper
- 1/3 tbsp extra virgin olive oil
Finally, to complete your cauliflower tabbouleh, add the dressing into the container with a spoon until your desired flavor profile is obtained. Occasionally I will add a quality extra virgin olive oil to the dish on top of the already created dressing for additional flavor. Don’t forget to salt the dish to your desired needs!
The Salmon Recipe
- One 6 oz piece of salmon
- 1/4 tsp smoked paprika
- 1/4 tsp za’atar
- 1 tsp honey
- 1 tbsp ghee or avocado oil
- Dash of turmeric (as desired)
- At this time, you should be heating your oven to 400 degrees fahrenheit and begin washing up your items as the oven heats.
- Once complete, take out a sheet tray/baking tray and place two tbsp of avocado oil on your pan along with all of your spices and honey.
- Next, gather your salmon and remove any excess bones & moisture from it. Place it onto the pan in the oil. Using your hands, mix the seasonings & oil into the salmon (skin-side down) Add your honey after it has cooked if desired.
- Lastly, place it on the top rack of your pre-heated oven. Cook the salmon for 4 minutes and broil for 1-2 depending on how well-done you like your salmon. I prefer mine medium.
- Plate your tabbouleh first and top with fish. Add any additional dressing as desired. Enjoy!
One good rule of thumb with salmon is to ALWAYS undercook it if you’re new to cooking it, as it can always be cooked more, however it cannot be cooked less if you overcook it!
More Recipes To Enjoy
Did you try this recipe? Don’t forget to tag me on instagram if you make this recipe! That way you can share with your friends and I can better understand which recipes everyone is loving on the site! If you have a private Instagram account I may not see your tag. Feel free to DM me to let me know! I sincerely appreciate your support <3!
We love your shares! Find out the right way to share: Please click here to see our Photography & Recipe Sharing Policy.