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.
123 K 4/5 (21 reviews)
1 hour 40 min.
Easy
4 people
10 IngredientsLast modified on: April 22th 2012
750 g cauliflower
3 
1 
4 tablespoons lemon juice
2 tablespoons vinegar
6 tablespoons 
Times for this recipe
Preparation: 1 hour 40 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 - 35 min.
Prepare 750 g cauliflower.
Stage 2
Cut the cauliflower into small florets.
Grate each floret on a fine grater...
Grate each floret on a fine grater...
Stage 3
...without grating the stalk. Only grate the flower head.
Stage 4 - 15 min.
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.
If you have not already done so, put the grated cauliflower into a bowl.
Stage 7 - 3 min.
Snip or roughly chop the parsley and fresh coriander (cilantro) leaves and add to the bowl.
Stage 8 - 2 min.
Pour in 4 tablespoons lemon juice, 2 tablespoons vinegar and 6 tablespoons olive oil, salt and pepper. Mix well.
Your cauliflower tabouleh is ready.
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 recipe | 20 RDI=8 % | 50 RDI=5 % | 90 RDI=10 % | 1,100 RDI=60 % | 4,610 RDI: 60 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 6 RDI=1 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 5 RDI=2 % | 10 RDI=1 % | 20 RDI=3 % | 280 RDI=10 % | 1,150 RDI: 10 % |
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
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.
259 K5 1 hour 40 min.
This recipe uses (among others)
Cauliflower
Like these other recipes: Cream of cauliflower soup with smoked haddock , The strange gratin, Du Barry soup, Cauliflower and chickpea purée, Gratin "grilled inside", ... See them all 47
Olive oil
Like these other recipes: Broken eggs with mushrooms, Kalamata Salad, Sautéed turmeric chicken with mushrooms, Green hummus, Olive and pesto bread, ... See them all 511
Lemon juice
Like these other recipes: Sautéed pears with custard and orange syrup , Sautéed oyster mushrooms, Sea bass with coriander cream en papillote, Lebanese Tabbouleh, Red mullet fillets in a quick marinade, ... See them all 70
Tomato
Like these other recipes: Mixed salad, Multicoloured cucumber-tomato salad, Tabbouleh, Greek salad with chicken, Kalamata Salad, ... See them all 75
Other recipes you may also like
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.October 10th 2021124 K4.3 40 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.March 13th 2013538 K 13.7 1 hour 55 min.
Chestnut Fudge Cupcakes
This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.January 31th 201667 K5 55 min.
Smart plum tart
This is a very simple tart recipe that combines the flavours of plums and hazelnuts. It stays crisp after cooking because it is baked in two stages.September 22th 202123 K 1 hour 20 min.
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 2016444 K4.4 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
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.