A light and healthy alternative to traditional tabbouleh: Cauliflower tabbouleh is a reimagined, naturally gluten-free version of the famous Lebanese dish. Here, shredded cauliflower replaces wheat semolina, offering a light texture and a perfect option for those with gluten intolerance. Rich in flavor thanks to fresh herbs, this colorful and refreshing dish is ideal as a starter, side dish, or even a light meal.

Cauliflower tabbouleh, Lebanese inspiration

Merger

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Preparation time 15 mins Total time 15 minutes

Difficulty: Beginner Servings: 4

Recipe themes: Vegetarian

Ingredients

Servings

• 1 small cauliflower

• 2 tomatoes, cut into small dice

• 1 cucumber, cut into small cubes

• 1 finely chopped red onion

• ^1/2 bunch of fresh parsley, finely _chopped

• ^1/2 bunch of fresh mint, finely _chopped

• Juice 2 lemons

• 4 tablespoons of extra virgin olive oil

• Salt and pepper to taste

• 50g of pomegranate seeds for a sweet and decorative touch (optional)

Preparation

1. Step 1: Preparing the cauliflower

   • Wash and dry the cauliflower. Remove the outer leaves and cut it into pieces.
   • Grate the cauliflower pieces with a grater or pulse them in a food processor until you obtain a fine, semolina-like texture.

1. Step 2: Preparing the vegetables

   • Cut the tomatoes, cucumber and red onion into small cubes.
   • Wash and finely chop the parsley and mint.

1. Step 3: Assembling the tabbouleh

   • In a large bowl, mix the grated cauliflower, chopped vegetables and fresh herbs.
   • Add the lemon juice and olive oil. Mix gently to coat all the ingredients well.
   • Add salt, pepper, and adjust the seasoning to your taste.
   • Before serving, you can add the pomegranate seeds.
   • Serve this cauliflower tabbouleh chilled, alongside grilled meats, fish, or falafels. It can also be enjoyed on its own as a starter.

Keywords: Cauliflower tabbouleh, gluten-free tabbouleh, light tabbouleh, gluten-free oriental salad

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