Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad

This recipe uses cauliflower instead of couscous to make tabuleh, and adds a bit of flavor with soy sauce in the seasoning.

Cooking time
20 minutes
Calories
141kcal
Sodium
0.2g
  • Nutrition facts are for one serving.

Ingredients(Servings: 3)

Ingredients(Servings: 3)

1/2 small head (about 250 g (9 oz.))

1/2 Tbsp

1/4

1/2

1/2 can (about 40 g (1-1/2 oz.))

2

1-1/2 Tbsp

1-1/2 Tbsp

as garnish

(A)

1/2 Tbsp

1 Tbsp

vegetable oil

1 Tbsp

1/6 tsp

1/4 tsp

a dash

a dash

Directions

  1. Using a small knife, shave pieces off the surface of the cauliflower until you have about 50 g (1-3/4 oz.). Pour on the lemon juice.
  2. Cut the cucumber and bell pepper into 5 mm (1/4 in.) cubes. Blanch the tomato to remove the skin, then cut into 1 cm (1/2 in.) cubes.
  3. Drain the tuna and cut into small pieces. Remove seeds from the olives if necessary.
  4. Combine (1)-(3), onions, parsley and sesame seeds, then add (A) and mix well. Serve in a glass and garnish with cilantro if desired.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

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