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Cauliflower tabbouleh

Name: Cauliflower tabbouleh
Prep time: 29 min
Total time: 29 min
Yield: 4 people
Cuisine: French
Ingredients: 1 cauliflower; 50 g preserved tomatoes; parsley; fresh coriander (cilantro); 1 spring onion (scallion); 1 lemon; 2 tablespoons vinegar; 6 tablespoons olive oil; 1 teaspoon Mustard; salt; pepper

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

135 K 4/5 (21 reviews)

30 min.

Easy

2.80 €

4 people

11 Ingredients

Last modified on: May 18^th 2025

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For 4 people, you will need:

1 1 cauliflower
2 50 g preserved tomatoes
3 parsley
4 fresh coriander (cilantro)
5 1 spring onion (scallion)
6 1 lemon
7 2 tablespoons vinegar
8 6 tablespoons olive oil
9 1 teaspoon Mustard (optional)
10 salt
11 pepper
Total weight: 1,625 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

When should you start or finish this recipe?

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 - 5 min.

Prepare 1 cauliflower, cut off the tops.

Stage 2 - 10 min.

Cut the cauliflower into small florets.

Grate each floret with a fine grater.

Stage 3

You should obtain a fine powder, which will become the "semolina" for your cauliflower tabbouleh.

If you haven't already done so, pour the semolina into a bowl.

Stage 4 - 2 min.

Coarsely chop 50 g preserved tomatoes.

Stage 5 - 5 min.

Chop parsley and fresh coriander (cilantro) together, then mince 1 spring onion (scallion).

Stage 6 - 2 min.

Pour the tomatoes, herbs and spring onion into the salad bowl, add the zest of 1/2 lemon, season with salt and pepper, then mix once.

Stage 7 - 4 min.

Prepare the sauce by squeezing out the juice from 1 lemon, then add 2 tablespoons vinegar, 6 tablespoons olive oil and 1 teaspoon Mustard, salt and pepper and mix with a fork.

Stage 8 - 1 min.

Pour the sauce into the bowl, mix again and your cauliflower tabbouleh is ready.

Remarks

In this recipe, the proportions are only indicative, so feel free to adapt them to your taste and the size of your cauliflower.

Keeping: A few hours in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	70 RDI=7 %	220 RDI=30 %	1,340 RDI=70 %	5,620 RDI: 70 %
Per 100 g	1 RDI=1 %	4 RDI=0 %	10 RDI=2 %	80 RDI=4 %	350 RDI: 4 %
Per person	7 RDI=3 %	20 RDI=2 %	50 RDI=8 %	340 RDI=20 %	1,400 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Mustard

How much will it cost?

For 4 people : 2.80 €
Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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