Cauliflower tabbouleh, Lebanese inspiration

Gluten-free cauliflower tabbouleh, Lebanon

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.

Preparation time: 15 minutes

Total time 15 minutes

Difficulty: Beginner

Servings: 4

Ingredients

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.
2
Step 2: Preparing the vegetables
- Cut the tomatoes, cucumber and red onion into small cubes.
- Wash and finely chop the parsley and mint.
3
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

Read it online: https://glutenevasion.fr/recette/taboule-de-choux-fleur-dininspiration-libanaise/