Cooking description:
As in the traditional version, we use tomatoes, cucumbers, fresh herbs for the salad. The cauliflower in the salad is young, without heat treatment. The result is a very crunchy, appetizing and delicious salad that can be served both every day and for a holiday.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Vegetables / Cabbage / Cauliflower
Dish: Salads
Ingredients:
- Cauliflower - 150 Grams
- Tomatoes - 150 Grams
- Cucumbers - 150 Grams
- Greens - 15 Grams
- Vegetable oil - 3 tbsp. spoons
- Apple cider vinegar - 0.5 tbsp. spoons
- Salt - To taste
- Pepper - To taste
- Dry Garlic - To taste
Servings: 2
How to make Cauliflower Tabbouleh
Prepare all ingredients. Choose young cauliflower without spoilage.
Rinse and dry fresh cucumbers, then cut into small cubes.
Rinse the tomatoes, dry, cut into medium pieces.
Disassemble the cauliflower into inflorescences, then rinse and dry.
Transfer the cabbage to a blender bowl and chop at high speed.
Combine cabbage, tomatoes and cucumbers in a bowl.
Chop the herbs finely and add to the salad, also add oil, vinegar and spices.
Stir everything and serve the salad to the table.
Enjoy your meal!