Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
128 K 4/5 (21 reviews)
1 hour 40 min.
Easy
4 people
10 IngredientsLast modified on: April 22th 2012
750 g cauliflower
3 
1 
4 tablespoons lemon juice
2 tablespoons vinegar
6 tablespoons 
Times for this recipe
Preparation: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 35 min.
Prepare 750 g cauliflower.
Stage 2
Cut the cauliflower into small florets.
Grate each floret on a fine grater...
Grate each floret on a fine grater...
Stage 3
...without grating the stalk. Only grate the flower head.
Stage 4 - 15 min.
This should give you a coarse powder, which will be the "couscous" for your cauliflower tabouleh.
If you have not already done so, put the grated cauliflower into a bowl.
If you have not already done so, put the grated cauliflower into a bowl.
Stage 7 - 3 min.
Snip or roughly chop the parsley and fresh coriander (cilantro) leaves and add to the bowl.
Stage 8 - 2 min.
Pour in 4 tablespoons lemon juice, 2 tablespoons vinegar and 6 tablespoons olive oil, salt and pepper. Mix well.
Your cauliflower tabouleh is ready.
Your cauliflower tabouleh is ready.
Remarks
In this recipe the proportions are only for guidance.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 50 RDI=5 % | 90 RDI=10 % | 1,100 RDI=60 % | 4,610 RDI: 60 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 6 RDI=1 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 5 RDI=2 % | 10 RDI=1 % | 20 RDI=3 % | 280 RDI=10 % | 1,150 RDI: 10 % |
How much will it cost?
- For 4 people : 3.15 €
- Per person : 0.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
265 K5 1 hour 40 min.
This recipe uses (among others)
Cauliflower
Like these other recipes: Breton coleslaw, Spicy roast cauliflower gratin, Kervallon soup, Spicy mustard cauliflower cheese, Warm cauliflower salad with two cheeses, ... See them all 49
Olive oil
Like these other recipes: Vegetable clafoutis, Pea risotto "Mantecare", Vegetable clafoutis, Tomato omelette, Rice with spring greens, ... See them all 519
Lemon juice
Like these other recipes: Rémoulette of celeriac, Tabbouleh, Cubed salad, Salmon and leek fondue tart, Green beans with feta cream and basil, ... See them all 72
Tomato
Like these other recipes: Cretan salad, Hamburgers, Italian style gratin, Small ratatouille with , How to peel tomatoes using a flame, ... See them all 75
Other recipes you may also like
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010468 K2.6 40 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020322 K5 2 hours 25 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013517 K5 7 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022537 K4.5 1 hour 4 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.February 21th 2011343 K5 4 hours 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.