Cauliflower Tabbouleh Salad with Vegetables

Name: Cauliflower Tabbouleh Salad with Vegetables
Prep time: 20 min
Total time: 20 min
Cuisine: Lebanon
Ingredients: 600 g of cauliflower; 200 g of cucumbers; 250 g of cherry tomatoes; 30 g of parsley (fresh, flat-leaf); 15 g of mint (fresh); 1 unwaxed lemon; 60 ml of olive oil; 1 pinch of salt; pepper

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A fresh, light salad made with cauliflower rice, with crunchy vegetables and aromatic herbs for a Mediterranean touch. Ideal as a starter or light meal.

Total time: 20 min
Prep: 20 min
Cook: –
Rest: 30 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 9

servings

Estimated cost €5.00

Equipment

Mixing bowl
Bowl
Cutting board
Citrus juicer
Knife
Graterfor the lemon zest
Food processorwith S blade

Instructions

Tap a number to check off the step, and a time to start a timer.

Wash the cauliflower and cut it into florets. Pulse them in the food processor until you get a fine, “rice”-like texture. Be careful not to over-process to avoid a mushy texture.

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Place the cauliflower rice in a large bowl. If needed, squeeze it lightly in a clean kitchen towel to remove excess moisture.

Wash the cucumbers and cut them into small dice. Wash the cherry tomatoes and cut them in half or into quarters depending on their size.

Wash, dry and finely chop the parsley and mint.

In a bowl, make the dressing by mixing the olive oil, lemon juice and zest. Season with salt and pepper to taste.

Add the cauliflower rice, cucumbers, tomatoes and fresh herbs to the bowl.

Pour in the dressing and toss gently to coat all the ingredients well.

Taste and adjust the seasoning if needed.

Cover and refrigerate for at least before serving to develop the flavors.

Serve well chilled.

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Goes well with

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Nutrition facts

per serving · estimate

350kcal

Protein7 g12%
Carbs25 g42%
Fat12 g46%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more pronounced flavor, let the salad rest in the refrigerator for at least 30 minutes before serving. You can add finely chopped scallions for more bite.

Freezing : Can you freeze this recipe?

Not recommended

Raw vegetables (cucumber, tomato) lose their texture and become watery after thawing.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideally the day before so the flavors blend well. Store in an airtight container.

Reheating : How do you reheat it?

Not applicable, eat cold.

Variations

Lightly squeeze the cauliflower rice in a clean kitchen towel.
Add the lemon zest to the dressing.
Serve well chilled as a starter or a side dish.

Mistakes to avoid

Over-processing the cauliflower: pulse it to avoid a mushy texture.
Keeping the excess moisture: squeeze it in a kitchen towel if needed.
Serving without resting: let it rest 30 minutes in the fridge.

Frequently asked questions

How do you make cauliflower rice?

Cut the washed cauliflower into florets, pulse them in the food processor until you get a fine, rice-like texture, without over-processing to avoid a mushy result, then squeeze it in a kitchen towel.

How do you make the dressing?

In a bowl, mix the olive oil, lemon juice and zest, then season with salt and pepper to taste. Pour it over the salad and toss gently to coat everything.

How long should the tabbouleh rest?

Cover and refrigerate the salad for at least 30 minutes before serving, to develop the flavors of the parsley, mint and lemon, and serve it well chilled.

Which herbs should you use?

Flat-leaf parsley and fresh mint, washed, dried and finely chopped, give the tabbouleh its typical Lebanese aroma. Add them with the diced cucumber and the halved cherry tomatoes.