John Myers
Cauliflower Tabbouleh
The perfect cauliflower tabbouleh recipe with a picture and simple step-by-step instructions.
- 300 g Cauliflower
- 1 tsp Olive oil
- 100 g Cucumber
- 100 g Cocktail tomatoes
- 1 bunch Parsley
- 125 g Yogurt 1.5%
- 2 tsp Lemon juice
- 1 tsp Ras el-Hanout
- Pepper, salt, pinch of sugar
- Grate cauliflower finely (this gives it the look and consistency of bulgur, only in white). Wash the cucumber, do not peel it and grate it roughly or cut it into small cubes. Wash tomatoes, cut sixths. Wash parsley, dry, chop. Mix yogurt, lemon juice and all the spices into a marinade. It can be heavily seasoned to give the cauliflower tabbouleh an oriental touch.
- Now first cook the grated cauliflower in a pan over medium heat in olive oil for approx. 2 – 3 minutes while stirring until it is still slightly firm to the bite. It must not become soft. Then immediately transfer to a bowl. Mix with the cucumber, tomato, marinade and parsley while still lukewarm and let it steep for at least 30 minutes. Longer is not wrong either.
- I got to know this type of tabbouleh during a fast and find that it tastes neither fast nor diet. It’s a great alternative to bulgur, very refreshing and you have almost the same “mouthfeel” when you eat it ….. and well seasoned, it is in no way inferior to the original. I think it also goes very well with meat that has been fried briefly, i.e. in the barbecue season, but it also tastes mega solo.
- As the main meal, the amount of ingredients given here is sufficient for 1 person. As a side dish, 2 people could be satisfied.
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