Quick cauliflower tabbouleh

This tabbouleh is one of my favorite potluck dishes. It always leaves a great impression.


Difficulty: Easy

Time: 30 min. preparation time, 10 min. baking time

Nutrition: Calories ca 441 / Protein 9g / Carbohydr. 72g / Fat 13g

Ingredients (4 servings)

10 gparsley
20 gmint
2green onions
0.25 headcauliflower
0.5celery root
0.25 tspcumin
0.25 tspsugar
600 mlwater
5 tbspolive oil (divided)
300 gbulgur
vegetable oil for frying


large saucepan, oven, sieve, large bowl, small saucepan, cooking spoon, ovenproof frying pan, cutting board, knife

Wine Tip

Silvaner, 2014
A light, fruity wine with earthy notes, Silvaner combines well with the parsley and cumin in this dish.

Step 1

Quick cauliflower tabbouleh

Chop parsley and mint into strips. Slice green onion and leek into rings. Cut carrot, cauliflower, and celery root into walnut-sized pieces.

cutting board, knife

10 g parsley / 20 g mint / 2 green onions / 1 leek / 1 carrot / 0.25 head cauliflower / 0.5 celery root

Step 2

Quick cauliflower tabbouleh

Remove pomegranate seeds and add to large bowl. For easy seed removal, first roll pomegranate on counter to loosen seeds, cut in half, and hold each half over the bowl while tapping firmly with wooden spoon.

large bowl

1 pomegranate

Step 3

Quick cauliflower tabbouleh

Preheat oven to 180°C/400°F. To make the vegetable stock, heat some vegetable oil in a large saucepan. Add leek, carrot, celery root, and parsley and sauté until softened, approx. 8 – 10 min.

large saucepan, oven, cooking spoon

vegetable oil for frying

Step 4

Quick cauliflower tabbouleh

Season vegetables with cumin, sugar, salt, and pepper. Pour in water and bring to a simmer. Allow to cook for approx. 15 – 20 min., then use a sieve to strain out vegetable stock and discard vegetables. Set vegetable stock aside.


0.25 tsp cumin / 0.25 tsp sugar / 600 ml water / salt / pepper

Step 5

Quick cauliflower tabbouleh

Add cauliflower to an ovenproof frying pan. Add olive oil and season with salt and pepper. Bake in the oven at 180°C/ 350°F for approx. 10 min. Then remove from oven and set aside to cool.

ovenproof frying pan

2 tbsp olive oil / salt / pepper

Step 6

Quick cauliflower tabbouleh

Meanwhile, add vegetable stock to a small saucepan and bring to a simmer. Remove from heat, stir in bulgur and cover with a lid. Let stand for approx. 15 – 20 min. until tender. If necessary, drain excess water.

small saucepan

300 g bulgur

Step 7

Quick cauliflower tabbouleh

Combine bulgur, cauliflower, mint, pomegranate seeds, and green onions in a bowl. Season with salt and pepper, and add olive oil. Stir well to combine. Enjoy as a side dish or healthy lunch.

large bowl

3 tbsp olive oil