Cauliflower taboulé

An oriental treasure with a little twist

cauliflower taboulé, own picture

Since cauliflower-rice got so popular over the last year, of course, I had to jump on the bandwagon as well!

In this dish, I replaced the couscous or bulgur you would typically use with some cauliflower-rice, and let me tell you: this works perfectly!

We love this taboulé as a light lunch, especially in summer. But due to its creamy tahini dressing, it also works as a soul food lunch or dinner in winter.

Looking at the nutritional facts of this dish, it is also a banger! With lots of antioxidants from the pomegranate and minerals from the sunflower seeds.

So let’s get cooking!

Preparation time: 15 min.

Cooking time: 15 min.

Yields: 2 servings

Ingredients:

For the taboulé

• 800 g cauliflower
• 1 red bell pepper
• 4–6 baby carrots
• 1/2 pomegranate
• 4 stalks parsley
• 2 stalks mint
• 2 tbsp. sunflower seeds
• 1 tbsp. margarine
• 1/2 tbsp. brown sugar or coconut sugar
• black cumin as a topping

For the tahini dressing:

• 1.5 tbsp. tahini
• 2 tbsp. water
• 1 tbsp. honey
• salt and pepper to taste

cauliflower taboulé, own picture

Instruction:

1. First, divide the cauliflower into florets and wash them well. Then put them in your food processor and make fine pieces until it looks like rice. When the cauliflower is ready, put it in a pan and sautée it slightly. This makes it easier to digest. Then put it aside.
2. Now it’s time for the remaining ingredients: chop the bell pepper into fine cubes, peel the seeds out of the pomegranate and chop the herbs. If you like, you can toast the sunflower seeds briefly in a pan.
3. After that, you start with the glazed carrots. Peel them and put them in a pan with a few drops of oil. There you let them roast very lightly. As soon as they get a little color, deglaze them with a sip of water and put a lid on the pan. Cook them until the water is completely gone. Now turn the heat down a bit and add both the margarine and the sugar and let the carrots glaze in it.
4. For the tahini dressing, put all the ingredients in a jar and mix well.
5. Now just mix all the ingredients of the taboulé together, pour the sauce over it and finally top everything with the carrots and black cumin — your summery light cauliflower taboulé is ready.

Enjoy!