Lunch
Cauliflower tabbouleh
A raw cauliflower tabbouleh with tomato, cucumber, parsley, mint and lemon.
Total time: ⏱ 20 mins🍽 2 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Raw cauliflower tabbouleh, tomato, cucumber, fresh herbs and lemon
Ingredients
- 1/2 grated raw cauliflower
- 1 tomato
- 1/2 cucumber
- Fresh parsley, fresh mint
- Lemon juice
- Olive oil
Preparation steps
- Wash and drain the cauliflower well. Grate it or pulse briefly in a food processor to make small grains, avoiding a purée.
- Wash the tomato and cucumber and cut them into small cubes. Drain excess liquid to keep the tabbouleh from becoming watery.
- Rinse and dry the herbs, then finely chop the parsley and mint leaves.
- Combine the cauliflower, diced vegetables and herbs in a bowl. Add lemon juice and olive oil gradually, mixing and tasting as you go.
- Serve cool. If you let it rest in the refrigerator, stir again before serving.
Chef’s tip
Let it rest in the fridge before serving so that the flavors can blend mix.
