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

Ingredient Substitutions

• Instead of Cauliflower: Grated broccoli
• Instead of Green onion: Shallot
• Instead of Tomatoes: Cherry tomatoes
• Instead of Flat parsley: Cilantro
• Instead of Cilantro: Parsley
• Instead of Cucumber: Zucchini
• Instead of Lemon juice: Apple cider vinegar
• Instead of Olive oil: Canola oil
• Instead of Sumac: Paprika
• Instead of Red pepper flakes: Espelette pepper
• Instead of Smoked salmon: Smoked trout

Equipment Needed

• Hand grater or food processor
• Chef's knife
• Cutting board
• Large mixing bowl
• Wooden spoon or spatula
• Lemon press or citrus juicer
• Measuring spoons

Critical Steps — Do Not Skip

• Grate the cauliflower ensuring it is well dried before mixing
• Season with the vinaigrette and coat well to avoid a soggy tabouleh

Chef Tips from the Video

• Sprinkle with toasted pistachios or sunflower seeds for extra crunch
• Replace lemon with lime for a more exotic note

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended (the cauliflower texture deteriorates).

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the grated cauliflower the day before and keep it chilled in a clean kitchen towel
• Prepare the vinaigrette in advance and add it just before serving