Cauliflower tabouleh


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.
127 K 4/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: April 22th 2012
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 40 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 - 35 min.
Cauliflower tabouleh
Prepare 750 g cauliflower.

Stage 2
Cauliflower tabouleh
Cut the cauliflower into small florets.

Grate each floret on a fine grater...

Stage 3
Cauliflower tabouleh
...without grating the stalk. Only grate the flower head.

Stage 4 - 15 min.
Cauliflower tabouleh
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.

Stage 5 - 40 min.
Cauliflower tabouleh
Peel 3 tomatoes, cut into small dice and tip into the bowl.

Stage 6 - 5 min.
Cauliflower tabouleh
Prepare 1 onion, chop finely and add to the bowl.

Stage 7 - 3 min.
Cauliflower tabouleh
Snip or roughly chop the parsley and fresh coriander (cilantro) leaves and add to the bowl.

Stage 8 - 2 min.
Cauliflower tabouleh
Pour in 4 tablespoons lemon juice, 2 tablespoons vinegar and 6 tablespoons olive oil, salt and pepper. Mix well.

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 recipe20 RDI=8 %50 RDI=5 %90 RDI=10 %1,100 RDI=60 %4,610 RDI: 60 %
Per 100 g1 RDI=1 %3 RDI=0 %6 RDI=1 %80 RDI=4 %340 RDI: 4 %
Per person5 RDI=2 %10 RDI=1 %20 RDI=3 %280 RDI=10 %1,150 RDI: 10 %
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
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
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.
264 K5 1 hour 40 min.
This recipe uses (among others)
Other recipes you may also like
Crispy cheese parcels
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
December 18th 2011141 K4.1 40 min.
How to cook caramelized puff pastry well
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...
September 3rd 2017277 K 24.9 40 min.
Leek and potato soup
Leek and potato soup
A classic of French family cooking.
October 3rd 2010486 K5 45 min.
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13th 2010307 K 15 1 hour 25 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016454 K4.4 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-04)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page