Cauliflower tabbouleh
Prep time 15 min
Total time 15 min
Serves 4
Here's an easy salad to make and really refreshing at that, perfect for summer. It's a bit of a misleading tabbouleh, since it's made with raw cauliflower! You can also follow the recipe using bulgur wheat, to make a traditional tabbouleh. So good!
Salad
250 g cauliflower meal (finely chopped)
2 tomatoes
4 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1 chopped shallot
1 tablespoon lemon zest
3 tablespoons lemon juice
Dressing
2 tablespoons olive oil
2 tablespoons lemon syrup
Salt, pepper
Instructions
- Core and cut the tomatoes into small cubes.
- Chop the herbs and shallot.
- In a food processor, chop cauliflower until it resembles coarse meal (think bulgur wheat texture). For this recipe, 250 g of the final chopped cauliflower is used.
- Zest the lemon and press for the juice.
- In a salad bowl, mix all the ingredients.
- In a small bowl, whisk the olive oil and lemon syrup. Pour over the salad and toss.
- Season with salt and pepper to taste.
Serve immediately, since the cauliflower will release a lot of water.
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