Cauliflower tabbouleh 100% veggie

Ingredients

• 1 cauliflower
• 2 tomatoes
• 1 cucumber
• 6 oz black olives (180 gr)
• Mint leaves (to taste)
• 2 Tbsp olive oil
• Juice of 1/2 lemon
• Salt
• Pepper

Materials

• 1 blender or food processor

Preparation

• 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 olive oil, lemon juice, salt, and pepper, then mix.
  
  And there you go! Enjoy your meal!

Observations

For optimal tasting, let the tabbouleh rest in the refrigerator for about 30 minutes so that the flavors of mint, lemon, and olive oil are well absorbed by the vegetables.

Cookware

Questions

Photos of members who cooked this recipe