Tabbouleh cauliflower


A very original idea to present a tabbouleh that goes a little off the beaten track. At home we love cauliflower and especially my daughter, however we are not used to eating it raw. A great entry to make in summer as in winter, the choice is yours. You can play on the herbs as you wish. Cauliflower tabbouleh, it was nicely spiced and a little diet my friends loved it. Always pleasant to consume fresh products, I will renew during the hot weather and there it will be more lime, in order to refresh well.

Cauliflower tabbouleh recipe for 6 people:


  • ½ cauliflower
  • ½ lemon
  • 3 tablespoons of olive oil
  • 1 small cucumber
  • 1 horn tomato
  • 1 small onion
  • 1 teaspoon of sherry vinegar
  • 1 bunch of basil


  1. Peel the cauliflower, remove the stem.
  2. Rinse the vegetables, herbs.
  3. Grate the cauliflower with the small vegetable rack.
  4. Peel the cucumber every second time, then cut into cubes.
  5. Peel the onion then mince finely.
  6. Cut the horn tomato into cubes.
  7. Remove leaves from the basil, reserving a head for decoration.
  8. Mix the ingredients.
  9. Add the oil and vinegar.
  10. Pepper generously then salt.
  11. Transfer to a dish, place the basil head just before serving

What wine to drink with: Cauliflower tabbouleh

My favorite wine for this recipe: rosé bandol Grape variety: Mourvèdre, Cinsault, Grenache noir
Temperature between 08 ° and 10 °

Origin of the recipe: Saveur Magazine

Wash the cauliflower Grate the cauliflower Mix with the herbs

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