Tomatokeftedes and Cauliflower Tabouleh Salad

Tomatokeftedes and Cauliflower Tabouleh Salad

Yesterday was a very exciting day. Again, I’m bursting at the seams wanting to share all this exciting Inspiralized news!

But I do have an update I can share – the UK edition of my cookbook publishes tomorrow! You can pre-order your copy here today, or – you can pick it up in stores tomorrow!

How unreal, right? Maybe this is just the reason I need to splurge on a trip to London! To celebrate this launch, I’m sharing a UK version of a cookbook recipe!

This cookbook’s recipe measurements have all been converted from cups to grams and certain food terms have been switched to meet the English dialect (ie “courgette” instead of “zucchini.”)

I’m so proud of this cookbook and it’s a real honor to bring it to my UK readers! If you are US-based, you can find this recipe on page 95 of the cookbook (which you can order here.)

Before I share the recipe, I wanted to share the headnote. Each recipe in this cookbook comes with a headnote – a little introduction written by me. These headnotes include personal anecdotes, description of the recipes, tips on how to change them up and just my own personal touch.

The first getaway trip Lu and I took together as a couple was to Santorini and Mykonos, in Greece. When we arrived at our hotel on Santorini, it was late at night, but we were ravenous from almost 20 hours of travelling. We dropped our bags and walked a few minutes to a small nearby restaurant and asked for “anything Santorinian”. The waitress brought us tomatokeftedes – fried tomato balls. I don’t know if it was the exhaustion or the excitement, nut I will never forget that first bite. Of couse, we devoured them and ordered more. For the rest of our stay on Santorini we never ate at a restaurant without ordering their tomatokeftedes. These healthy tomato balls are my way of bringing a bit of Santorini to you.

True story!

Note: Today’s recipe photo was taken by Evan Sung.

Win a Copy of the Whole30 Cookbook

Speaking of cookbooks, don’t forget to enter my giveaway for a copy of the new Whole 30 cookbook:

If you’d like to enter the giveaway for this cookbook, you can do so by joining the Inspiralized newsletter! If you’re already subscribed, you’re automatically entered to win! I will be selecting a random winner on Friday at 5pm EST! Thank you to the Whole30 team for producing such an inspiring book and for offering this giveaway for you all!

Click the image below (or here) to join the newsletter (oh, and you get a FREE spiralizing starter guide e-mailed to you after signing up!)

Nutritional Information & Recipe

Calories: 170 / Fat: 6 g / Carbohydrates: 24 g / Sodium: 313 mg / Protein: 9 g / Sugar: 7g

5.0 from 2 reviews
Tomatokeftedes and Cauliflower Tabouleh Salad
Prep time
Cook time
Total time
Serves: 2-3
  • For the tomatokeftedes:
  • cooking spray
  • 170g small cherry tomatoes, chopped (US = 1 cup)
  • 70g spring onions, green and white parts, chopped (US = ½ cup)
  • 1 tbsp warm water
  • 1 tbsp chopped fresh mint
  • ¼ tbsp dried oregano
  • 30g wholemeal or chickpea flour (US = ¼ cup)
  • 20g pecorino romano cheese, grated (US = ¼ cup)
  • salt and pepper
  • For the tabouleh:
  • 1 large seedless cucumber, spiralized with BLADE C
  • 75g cauliflower florets (US = 1 cup)
  • 60g red onion, finely chopped (US = ½ cup)
  • 3 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh mint
  • salt and pepper
  • 3 tbsp lemon juice
  • zest of half a lemon
  • For the tzatziki:
  • 55g natural 0% fat Greek yogurt (US = ¼ cup)
  • 1medium garlic clove, finely chopped
  • ¼ tbsp olive oil
  • ¼ tbsp red wine vinegar
  • ½ tbsp chopped fresh dill
  • ¾ tbsp lemon juice
  • salt and pepper
  1. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray.
  2. Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes,combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about 6. Place them on the baking sheet and press down slightly to form patties.Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm.
  3. Make the tabouleh.Pat dry the cucumber noodles to remove moisture.Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper,lemon juice, and zest to the food processor and pulse until well combined.
  4. Prepare the tzatziki. Whisk the ingredients in a medium bowl.
  5. Assemble the meal. Combine the cucumber noodles and the tabouleh mixture in a large bowl and toss to blend well. Divide into serving bowls and top with hot tomato balls. Drizzle over the tzatziki sauce and serve.


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  1. This looks yummy. Any way we could get a copy using american measures? I’m bad at math!

  2. Omg this looks amazing! I need to make! Thanks so much!

  3. This looks great! Ordered my cookbook last week when it was on sale at Amazon! Really excited!

    Thanks for all of your great recipes,

    Katie @ Running A Ragnar

  4. So exited to be able to get your book here in the UK. I work in a kitchenware shop where we sell a spiralizer and I’ve been telling everyone that buys one about your fantastic website and recipes. I’ll be first to snap one of your books up in the morning as we have them arriving in our delivery tomorrow!

    This recipe looks great, can’t wait to try it. This evening I made the turnip risotto, but replaced it with swede instead and threw in some chorizo, was delicious :)

  5. Yum! Looks delicious :) Loving the story about your trip to Santorini!

  6. Hi Ali:
    Your book is available at Chapters/Indigo in Canada. Picked one up yesterday at the Langley, BC store and just loved it. I an an ardent fan of your blog and have been for at least a year and a half. Rave about you to my daughter & son-in-law and bought them a Spiralizer too. This recipe looks fabulous and I will be making it this Sunday. Thanks for all the great recipes.

  7. I love the cauliflower tabbouleh and would love to make a big batch at the weekends for my lunches. Do you reckon it would last okay for a few days in the fridge?


  8. Made this last night and was very confused with the measurement of some of the ingredients? Why put 1/4, 1/2 & 3/4 tablespoon for the last few ingredients instead of teaspoon measurements? It didn’t really make very much dressing. I had to pretty much taste and add. Some of your recipes really need proofreading.

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