Cauliflower tabbouleh
Serves: 4
Prep time: 30 minsTotal time: 
Cauliflower tabbouleh
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
164Kcal
Fat
12gr
Saturates
2gr
Carbs
9gr
Sugars
7gr
Fibre
4gr
Protein
4gr
Salt
0.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 400g cauliflower, finely chopped
- 250g tomatoes, seeded and chopped
- ½ cucumber, seeded and diced
- 1 small red onion, finely chopped
- 1 x 28g pack mint, leaves picked and finely chopped
- juice of 1 lemon
- 4 tbsp extra-virgin olive oil
- 1 tbsp zaatar
Step by step
Get ahead
Can be made a couple of hours ahead - keep in the fridge, but serve at room temperature.
- Place the chopped cauliflower, tomatoes, cucumber, red onion and herbs in a large serving bowl and toss everything together well. Whisk the lemon juice with the oil and zaatar plus a pinch of salt and some ground black pepper. Add the dressing to the salad and toss together well.
