Cauliflower Tabbouleh with Sun-Dried Tomatoes and Lime

Vegan tabbouleh salad with cauliflower, bulgur, herbs, seeds, sun-dried tomatoes and lime juice - a rich, creative and very tasty salad that is also suitable for vegans

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 15Serving/Unit


The Salad
Dry bulgur, 2 cups
Cauliflower, 1 medium unit
Dill, 1 bunch
Coriander, 1 bunch
Parsley, 1 bunch
Green onion, 1/2 bunch
Chia seeds, 2 tablespoons
Peeled pumpkin seeds, 3 tablespoons
Peeled sunflower seeds, 3 tablespoons
Dried tomato, 3 tablespoons
The Seasoning
Olive oil, 1/2 cup
Lime juice, 4 average units
Salt, 2 flat teaspoons


1. Soak the bulgur in a bowl with water for about 20 minutes, strain and squeeze well from the liquids.
2. Using a knife, chop the cauliflower very finely.
3. Chop the rest of the green herbs.
4. In a large bowl, mix all the chopped vegetables, add the seeds, bulgur and sun-dried tomatoes, and mix.
5. The amount that comes out is large and can be kept for 3 days in the refrigerator. Therefore, I take about two cups of the prepared salad, transfer to a smaller bowl and season with olive oil, lime and salt.
6. Bon appetite (:

Total time: 15-30 min

The preparation method also includes soaking.

Nutritional Values Serving/Unit 100 Grams
Calories 228 cal 149 cal
Proteins 7 g 5 g
Carbohydrates 29 g 19 g
Fat 11 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Bat Chen Diamant Recipe by Bat Chen Diamant
Cauliflower Tabbouleh with Sun-Dried Tomatoes and Lime
Special vegan tabbouleh salad
Cauliflower Tabbouleh with Sun-Dried Tomatoes and Lime