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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.

146 K 4/5 (21 reviews)555549

Duration

30 min.

Difficulty

Easy

Last modified on: October 25^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 1,620 grams

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=3 %	4 g RDI=2 %	12 g RDI=18 %	78 kcal RDI=4 %	330 kJ RDI=4 %
Per person	7 g RDI=12 %	18 g RDI=7 %	51 g RDI=71 %	318 kcal RDI=16 %	1,334 kJ RDI=16 %
Whole recipe	30 g RDI=47 %	72 g RDI=27 %	207 g RDI=285 %	1,274 kcal RDI=64 %	5,337 kJ RDI=64 %

Whole recipe

Possible allergens in this recipe: sulfites, mustard

How much will it cost?

For 4 people

2.80 €

Per person

0.70 €

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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