Cauliflower tabbouleh with grapefruit, avocado, cilantro, mint, and pistachios recipe.

Cut the half cauliflower into small florets. Place the cauliflower in the bowl of a food processor, blend, and chop it for 10 to 15 seconds depending on the machine, or grate it finely with a medium grater. Pour the raw semolina into a large bowl and mix in the lemon juice and olive oil. Place the cauliflower in a large bowl and immediately season it with fine salt, mixing well, and set aside.

Place the cauliflower in a large salad bowl and immediately season it with fine salt, mixing well and setting aside. Cut the grapefruit into segments, trim the ends of the grapefruit, and then peel it. Carefully preserve the segments. Cut each segment of grapefruit into three pieces.

Peel the avocado and cut it into large cubes, approximately the same size. Mix everything with the cauliflower. In a bowl, combine the salt, lime juice, apple cider vinegar, and add the olive oil, mix, then pour this dressing over the salad.

Crush the pistachios with a pestle or using a large flat knife. Add the fresh herbs and mix again, then place in the refrigerator for an hour. At the time of serving, add the chopped blanched pistachios.

To finish, serve very cold.