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Le Chaudron recipe
Taboulé de chou-fleur cru
Raw cauliflower tabbouleh
⏱ 25 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1cauliflower, riced
2tomatoes, diced
1cucumber, diced
1bunch mint and parsley, chopped
3 tbspolive oil
2lemons, juiced
- 1 cauliflower, riced
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 bunch mint and parsley, chopped
- 3 tbsp olive oil
- 2 lemons, juiced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the cauliflower into florets and pulse into fine crumbs.
- Transfer to a bowl; don't over-process.
- Add the diced tomato and cucumber.
- Add plenty of chopped mint and parsley.
- Dress generously with lemon juice and olive oil.
- Chill for 1 hour and serve cold.
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