Cauliflower tabbouleh

Cauliflower 42

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.

  • SERVE: serveserveserve
  • PREPARATION: 10 minutes
  • COOK: 0 minute
  • DIFFICULTY: StarStar

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
  • Salt
  • Pepper
  • 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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