Cauliflower tabbouleh, Lebanese inspiration
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.
Ingredients
- 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
- 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.
- Step 2: Preparing the vegetables
- Cut the tomatoes, cucumber and red onion into small cubes.
- Wash and finely chop the parsley and mint.
- 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.