Fresh Cauliflower Tabbouleh (Gluten-Free)

Looking for a light and refreshing summer recipe, perfect for a sunny lunch or a summer dinner? This gluten-free cauliflower tabbouleh is the ideal solution! Forget traditional bulgur-based tabbouleh; this version reinvents the classic recipe with a modern and light touch thanks to cauliflower, a nutrient-rich vegetable. Get ready for an explosion of Mediterranean flavors and a texture surprisingly similar to bulgur.

The inspiration for this recipe came to me during a trip to Greece. The warmth, the intoxicating aromas of fresh herbs, and the need for light and flavorful dishes led me to create this healthy and delicious alternative to traditional tabbouleh. I hope it brings you as much pleasure as it did my sunny discovery.

So, prepare your ingredients and let yourself be transported by the summery flavors of this cauliflower tabbouleh, a recipe as beautiful to look at as it is delicious to eat!

Ingredients

Serves 4:

• 1 large cauliflower (approximately 1 kg), cut into small florets
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup finely chopped red onion
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• The juice of 2 lemons
• 1/4 cup extra virgin olive oil
• 1 teaspoon of ground cumin
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Optional: 1/4 cup crumbled feta cheese (for a richer version)

Instructions

1. To cook the cauliflower: Steam the cauliflower florets for about 8 to 10 minutes, until tender but still slightly firm. Alternatively, you can cook them in boiling salted water for the same amount of time.
2. Cool and drain: Once cooked, drain the cauliflower and let it cool completely. It's important that it's cold so the tabbouleh doesn't become mushy.
3. Shred the cauliflower: Using two forks, lightly shred the cooled cauliflower to obtain a texture similar to bulgur. Be careful not to shred it too much to avoid a mushy texture.
4. Prepare the vinaigrette: In a bowl, mix the lemon juice, olive oil, cumin, salt and pepper.
5. To assemble the tabbouleh: In a large bowl, combine the shredded cauliflower, parsley, mint, red onion, cherry tomatoes and cucumber.
6. Incorporate the dressing: Pour the dressing over the vegetable mixture and gently toss until all ingredients are well coated.
7. Refrigerate: Cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. This will also allow the tabbouleh to reach its optimal consistency.
8. To serve: Before serving, add the crumbled feta (if using) and mix gently. Serve chilled.

Chef's Tips

For an even more flavorful tabbouleh, add a pinch of coriander seeds or a little lemon zest. You can also substitute diced fresh tomatoes for the cherry tomatoes.

"Cooking is an art, and like all art, it requires passion, patience, and a good dose of imagination."

Conservation

Store your cauliflower tabbouleh in the refrigerator in an airtight container for a maximum of 2 to 3 days.