Cauliflower tabbouleh
In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.
130 K 4/5 (21 reviews)
30 min.
Easy
4 people
11 IngredientsLast modified on: May 18th 2025
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 measures:
Times for this recipe
Preparation: 30 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, cut off the tops.
Stage 2 - 10 min.
Cut the cauliflower into small florets.
Grate each floret with a fine grater.
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.
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.
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.
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 % |
How much will it cost?
- For 4 people : $3.30
- Per person : $0.85
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.
267 K5 1 hour 40 min.
This recipe uses (among others)
Preserved tomatoes
You can get more informations, or check-out other recipes which use it, for example: Fish terrine with spinach and tomatoes, Spring Bread, Cretan Bread, Pasta with pesto and preserved tomatoes, Canapés of red mullet with poppy seeds, ... See them all 8
Olive oil
Like these other recipes: Roast Brussels sprouts with sage and lemon, Hearty leek and sprout soup, Breton Pie, Red mullet fillets with a reduced white-wine sauce, Cretan-style salmon , ... See them all 527
Vinegar
Like these other recipes: Montbenoit's canapés, Bistro-style beetroot salad, French dressing (vinaigrette), Curried tuna cubes, Dandelion salad, ... See them all 35
Lemon
Like these other recipes: Turnip leaf pesto, Avocado and smoked salmon terrine , Fillet of salmon meunière, Little caramelized peach tarts, Caesar salad, ... See them all 123
Other recipes you may also like
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.February 21th 2011317 K 15 1 hour 40 min.
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).March 11th 2011263 K 15 60 min.
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...June 20th 2010378 K 34.1 4 hours 20 min.
How to make tart cases
It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.October 3rd 202177 K 2 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017422 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.