A light and healthy alternative to traditional tabbouleh: Cauliflower tabbouleh is a revisited and naturally gluten-free version of the famous Lebanese tabbouleh. Here, grated cauliflower replaces wheat semolina, providing 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.

Merger

Cauliflower tabbouleh, Lebanese inspiration

Preparation time 15 mins Total time 15 mins Difficulty: Beginner Servings: 4

Print the recipe

Pin Recipe

Author: Gluten Escape Recipe themes: Vegetarian

Ingredients

Servings

• 1 small cauliflower

• 2 tomatoes, cut into small cubes

• 1 cucumber, cut into small cubes

• 1 red onion, finely chopped

• ¹ ⁄ ₂ bunch fresh parsley, finely chopped

• ¹ ⁄ ₂ bunch fresh mint, finely chopped

• 1 juice of 2 lemons

• 4 tbsp extra virgin olive oil

• Salt and pepper to taste

• 50 g 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 salad bowl, mix the grated cauliflower, cut vegetables and fresh herbs.
   • Add the lemon juice and olive oil. Mix gently to coat all the ingredients well.
   • Salt, pepper, and adjust the seasoning to your taste.
   • Before serving, you can add the pomegranate seeds.
   • Serve this cauliflower tabbouleh chilled, accompanied by grilled meats, fish or falafel. It can also be enjoyed alone as a starter.

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

Rate this recipe: