Cauliflower tabbouleh 100% veggie

Name: Cauliflower tabbouleh 100% veggie
Prep time: 20 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 1 cauliflower; 2 tomatoes; 1 cucumber; 180 g black olives (1 can); Mint leaves (to taste); 2 Tbsp olive oil; Juice of 1/2 lemon

Starter

Very Easy

50 min

148 Kcal

Today for lunch, try our tabbouleh... without semolina! A gluten-free alternative made entirely from vegetables! Indeed, the semolina is replaced by blended cauliflower :-) A great way to get the whole family to enjoy this vegetable! A no-cook vegetarian recipe that can be stored in airtight containers and taken anywhere for an impromptu picnic :-)

Ingredients

1 cauliflower
2 tomatoes
1 cucumber
180 g black olives (1 can)
Mint leaves (to taste)
2 Tbsp olive oil
Juice of 1/2 lemon

Materials

1 blender

Preparation

Preparation20 min

Waiting time30 min

Cut the cauliflower into small pieces and place it in a blender.
Pulse in short bursts to achieve small grains (if you blend continuously and for too long, it may heat the cauliflower and turn it into a paste).
Place the blended cauliflower in a bowl.
Cut the tomatoes and cucumber into small cubes and add them.
Slice the olives and add them.
Wash, dry, and finely chop the mint leaves on top.
Add the olive oil and lemon juice, then mix.

And there you go! Enjoy your meal!

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Observations

For the best flavor, let the tabbouleh rest in the refrigerator for about 30 minutes so the flavors of mint, lemon, and olive oil can infuse the vegetables.