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!


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


2 tablespoons olive oil
2 tablespoons lemon syrup
Salt, pepper


  1. Core and cut the tomatoes into small cubes.
  2. Chop the herbs and shallot.
  3. 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.
  4. Zest the lemon and press for the juice.
  5. In a salad bowl, mix all the ingredients.
  6. In a small bowl, whisk the olive oil and lemon syrup. Pour over the salad and toss.
  7. Season with salt and pepper to taste.

Serve immediately, since the cauliflower will release a lot of water.