Cauliflower tabbouleh

Cauliflower tabbouleh

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / people: 395 kcal
, Fat: 31 g
, Carbohydrate: 11 g
, Protein: 15 g

The basis of tabbouleh is usually couscous or bulgur wheat. If you can't tolerate wheat or want to make your meal a little lighter and more refreshing, why not use cauliflower instead.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g cauliflower, very finely chopped
½ cucumber, washed, diced
2 tomatoes (e.g. San Marzano), diced
1 bunch parsley, finely chopped
3 tbsp olive oil
½ lemon, use only the juice
salt to taste
100 g feta, crumbled
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How it's done

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Mix the cauliflower with the diced cucumber and tomato and the parsley. Stir in the oil and lemon juice, season with salt. Sprinkle feta over the tabbouleh.

Good to know
Serve with: Toasted garlic bread: Toast the bread in the oven, under the grill or in a toaster until crispy, rub with garlic, brush with olive oil and sprinkle with coarse sea salt.

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