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
3 cups + 3 tablespoons 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
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Step by step recipe
Stage 1 - 35 min.
Prepare 3 cups + 3 tablespoons 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 €
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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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