This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Winter cauliflower tabbouleh
Here's a recipe for tabbouleh made with cauliflower, best served in winter, when it's in full season.
26 K 5/5 (1 reviews)397422
Last modified on: February 4th 2024
1 cauliflower
2 tablespoons vinegar
1 
1 teaspoon zaatar (optional)
Times for this recipe
Preparation
25 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 - ⌛ 5 min.
Prepare 1 cauliflower.
Stage 2 - ⌛ 15 min.
Grate all the cauliflower, including the core.
No secret, it's a bit long and tedious.
No secret, it's a bit long and tedious.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 3 min.
Finish with 1 teaspoon zaatar (if you like) and chopped parsley, mix well, check the seasoning and your cauliflower tabbouleh is ready.
Remarks
Don't hesitate to use zaatar, it adds a delicious oriental flavour that goes very well with cauliflower.
You'll notice that unlike classic tabbouleh, there's no need to wait for the semolina to swell, as soon as it's mixed, it's ready.
You'll notice that unlike classic tabbouleh, there's no need to wait for the semolina to swell, as soon as it's mixed, it's ready.
Keeping: 1 or 2 days 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 | 26 RDI=40 % | 50 RDI=19 % | 2 RDI=4 % | 332 RDI=17 % | 1,391 RDI: 17 % |
| Per 100 g | 1 RDI=3 % | 3 RDI=1 % | 0 | 24 RDI=1 % | 102 RDI: 1 % |
| Per person | 6 RDI=10 % | 12 RDI=5 % | 0 | 83 RDI=4 % | 348 RDI: 4 % |
How much will it cost?
- For 4 people : 2.05 €
- Per person : 0.55 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vinegar
Like these other recipes: Pork sautéed with green beans, Asian style, Truffade, Mornay onion tart, Endive and walnut salad, Small cheese and bacon rolls , ... See them all 37
Cauliflower
Like these other recipes: Warm autumn salad, Paella, Creamy risotto with vegetables , Spinach and cauliflower with sesame béchamel sauce, Roscoff salad, ... See them all 52
Lemon
Like these other recipes: Fillet of sea bass and Jerusalem artichokes with lemon, Quince paste, Endives , Icelandic-style fish and vegetable pie, Peach and mint salad , ... See them all 132
Parsley
Like these other recipes: Green parsley sauce, Pea and avocado salad, Poivrade artichoke Salad, Meatballs, Mackerel rillettes, ... See them all 164
Other recipes you may also like
Grated apple cake
For this deliciously moist cake, grated apples, cooked separately in a little butter and cane sugar, are added to the batter. November 30th 20254,6915 1 hour 35 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018352 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011282 K3.9 50 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019508 K 23.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.