Over the cold Canadian holidays I was inspired to make this dish to prove to my family that eating healthy does not mean eating boring. It is quite the contrary to be honest.

Eating unprocessed, non-deep fried, MSG free whole foods means we get to actually TASTE the beautiful flavors mother earth provides.

It means we get to take advantage of fresh herbs and spices to tantalize the palette instead of salt and heavy fats like cream and butter. Eating real foods makes it easier to stick to our healthy eating goals and stop the calorie counting as well (who needs that added stress?).

For example, over the Holidays I knew I couldn’t resist my GF Spiced Holiday Ginger Cookies. So instead of gorging on stuffing (if you only knew how much I love stuffing) I created this delicious Cranberry Cauliflower Tabbouhleh to take its place so I would have room for a guilt free treat.

The cranberries add a little tartness and are great for the kidneys. The parsley helps us to detoxify and draw out heavy metals. The cauliflower, part of the Brassica family, is great for detox and liver support and the roasted squash provides great fiber and a little sweetness to balance the flavour profile.

Cranberry Cauliflower Tabbouhl-Eh


  • 1 small cauliflower, chopped small to resemble rice
  • 1 cup fresh cranberries, roughly chopped
  • 1 roasted acorn squash
  • 1/2 bunch of parsley, roughly chopped
  • 1/2 cup pine or walnuts, roughly chopped
  • 1 tbsp coconut oil


  • grated rind from 1 orange
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • 1/4 cup extra virgin olive oil
  • salt & pepper to taste


Wash squash and cut in half. Scoop out the seeds and slice into 1/2 lengths. Leave the skin on. Drizzle with melted coconut oil, lay face down on a baking sheet and bake at 415 degrees for 25 minutes (or until soft). Remove from heat and, once cold, cut into cubes. Toss together cauliflower, cranberries, squash, nuts and parsley. In a small mason jar shake together dressing ingredients and pour over cauliflower mixture. Mix well, let sit for 1 hour to infuse flavours before serving. Garnish with any leftover parsley before serving.

Katie Israelson