Last weekend was a bank holiday weekend in UK and that is always great to have 3 days for rest. On Monday, I was invited to the barbecue, we were lucky to have a really nice weather, not too warm and no rain at all. For this barbecue, I set my mind on a tabbouleh as it is usually a good match with a barbecue but I wanted to add a twist to it, so I decided to replace the couscous seeds with some finely chopped cauliflower.
Cauliflower is not something that I like but last time when I was attending one of my best friend wedding, there were some cauliflower florets to use as dips, and I found out that uncooked cauliflower was more my cup of tea rather than the cooked one.
For adding even more flavour and colour, I decided to add some raspberry on top of it.
The recipe was really delicious, vegan, vegetarian and gluten free.
- PREPARATION: 10 minutes
- COOK: 0 minute
What do you need?
- Half a fresh cauliflower, the florets needs to be really white
- 3 large tomatoes
- ½ cucumber
- Some raspberry (that is optional)
- Lemon juice
- 2 to 3 tablespoon of Olive oil
- Some fresh aromatic herbs such as parsley or basil
How to make a cauliflower tabbouleh?
- Start by removing all of the florets from the cauliflower head and wash them carefully
- Dry the floret before putting all of them in a food processor for chopping finely the cauliflower florets
The length of the chopping will depend on how fine you would like to have the floret. For myself, I like to have them as fine as couscous seed
- Wash tomatoes and cut them in square pieces
- Peel the cucumber and cut it in square pieces
- Remove the cauliflower florets from the food processor
- Mix together chopped cauliflower with tomatoes and cucumber and add the juice of one lemon
The lemon juice will help to soften a little bit the cauliflower and make it easier to digest
- Add then the olive oil, salt, pepper and mix again
- Add freshly chopped aromatic herb
- Add on top fresh raspberry
- Serve it really chilled
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