Cauliflower Tabouleh with Smoked Salmon and Cucumber

Ingredients

• 1 head (≈500 g) Cauliflower (Grated into fine crumbs)
• 2 stalks Green onion (Finely sliced)
• 2 medium Tomatoes (Peeled, seeded and diced)
• ½ bunch Flat parsley (Very finely chopped)
• 1 small handful Cilantro (Optional, chopped)
• 1 medium Cucumber (Diced after removing the core)
• 2 tbsp Lemon juice (Fresh, squeezed)
• 3 tbsp Olive oil (Extra virgin)
• to taste Salt
• to taste Black pepper
• ½ tsp Sumac (Optional)
• a pinch Red pepper flakes (Optional)
• 100 g Smoked salmon (Slices to place on top)

Instructions

1. Grate the cauliflower

   Rinse the cauliflower, remove any small impurities, then grate the florets using a hand grater or a food processor until you obtain a couscous‑like texture.

   Time: PT10M

2. Prepare the vegetables and herbs

   Peel the tomatoes, remove the seeds and dice them. Finely chop the parsley (and cilantro if used). Cut the cucumber in half, remove the core and dice it into small cubes. Thinly slice the green onion.

   Time: PT12M

3. Mix the dry ingredients

   In a large mixing bowl, combine the grated cauliflower, tomato dice, cucumber, onion and chopped herbs.

   Time: PT2M

4. Prepare the vinaigrette

   In a small bowl, squeeze the lemon, add the olive oil, salt, pepper, sumac and red pepper flakes. Whisk until emulsified.

   Time: PT2M

5. Season the tabouleh

   Pour the vinaigrette over the vegetable mixture and stir well to coat each cauliflower grain.

   Time: PT2M

6. Add the smoked salmon

   Lay the smoked salmon slices on top of the tabouleh just before serving.

   Time: PT1M

7. Rest and serve

   Let the salad rest for 5 minutes so the flavors meld, then serve chilled.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

9 g

Fiber

4 g