Frixos Personal Chefing


Cauliflower Salad


It reminds of a tabbouleh salad but with a crunchy texture from the cauliflower. Don’t be afraid of the lemon as it truly elevates the salad to a refreshing level. 


Have a look below at the full recipe and don’t forget that you can always print it. 

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Cauliflower Salad

Prep Time20 mins
Course: Salad
Cuisine: Mediterranean
Servings: 8 People


  • 1 large Cauliflower
  • 1 ½ cups fresh Parsley , finely minced
  • 1 cup fresh Mint , finely minced
  • 10 thin Scallions , thinly sliced
  • 100 ml Lemon Juice
  • 40 ml EVOO , Extra Virgin Olive Oil
  • cup Pomegranate Seeds
  • 1 tbsp Sumac
  • 1 tsp Allspice , ground
  • 1 tsp fine Sea Salt
  • ½ tsp freshly ground Black Pepper


  • Cut the cauliflower in chunks and place in the feed of a food processor with the grater attached. Place the grated cauliflower in a bowl and pour all-over the lemon juice. Let stand for 30’.
  • Add to the bowl with the cauliflower the parsley, mint, scallions, sumac, allspice and season with the salt and pepper. Pour the oil and mix well.
  • Finally scatter the pomegranate seeds on top and serve.
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