Cauliflower Tabbouleh with Teriyaki Cashews

For Dinner | Serves 4


⅓ cup Naked Coconuts Sesame Ginger Teriyaki Sauce

½ medium sized cauliflower

1 small english cucumber, chopped

1.5 cups cherry tomatoes, halved

1 cup microgreens or alfalfa sprouts

1 ripe avocado, cubed

2.5 cups mixed greens (chopped spinach, kale, or arugula)

Salt and pepper to taste

Olive oil, fresh lemon juice, and apple cider vinegar to season (or your favourite salad dressing)


Preheat oven to 350 degrees Fahrenheit. 

Toss cashews with teriyaki sauce and place on a parchment paper lined baking sheet. 

Bake for 25 minutes at 350 F. Remove from the oven and let cool. 

Chop cauliflower into medium sized pieces. Add to a blender or food processor and blend until cauliflower resembles a rice consistency.

Add the cauliflower, cucumber, cherry tomatoes, mixed greens, sprouts/microgreens, avocado, teriyaki cashews, salt and pepper to a large bowl and toss to mix.

Season with olive oil, lemon, apple cider vinegar to serve.

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