Cauliflower Tabouleh: A recipe from EHL’s Chefs

During this year’s Sirha event, our Chefs: Philippe Gobet and Patrick Ogheard have given a live demonstration. They are sharing with us today this recipe.

Cauliflower tabouleh

Ingredients:50g Yellow cauliflower50g Purple cauliflower50g Romanesco cauliflower1.5cl Canola oil – Sévery3g Lemon juice1g SaltRecipe:Grate the florets. Add salt, lemon juice and rapeseed oil.  

Cauliflower foam

  • 200g Cauliflower
  • 10cl Hazelnut milk
  • 10cl Vegetable stock
  • 1g Agar-Agar
  • 3g Salt
  • 20g Vegetable foam (10%)


  • Cut the cauliflower, blanch in boiling water and drain.
  • Cook with hazelnut milk, vegetable stock.
  • Mix every-thing together, add the Agar-Agar and cook for two minutes.
  • Cool on ice and set aside. Add the vegetable foam and put in a siphon. 

Red cabbage coulis

  • 55g Red cabbage
  • 50g Apples – Boskoop
  • 10g Agave syrup
  • 5cl Barolo red wine
  • 0.5cl Barolo vinegar
  • 5cl Vegetable stock


  • Grate the red cabbage and apples with a large grater.
  • Mix with the other ingredients and cook for three hours in a vacuum bag at 83°C.
  • Mix and set aside.

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