Cauliflower Tabbouleh
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Recipe type: Salad
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Parsley is the real star of any tabbouleh.  In this recipe bulghur wheat is replaced with tiny pieces of cauliflower for extra veg.
Ingredients
  • Half a medium sized head of cauliflower, grated (for speed I use the grating attachment on my food processor)
  • Juice of a lemon
  • 2 cloves of minced fresh garlic
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Pinch Himalayan salt
  • ½ large cucumber, finely diced
  • 1 large tomato, de-seeded and diced
  • Big bunch of fresh flat-leaf parsley, shredded with a knife (inclusion of stalks optional)
  • Big bunch of fresh mint, shredded
  • 3 Tablespoons extra-virgin olive-oil
Instructions
  1. I prefer to roast the cauliflower in a Tbs of coconut oil in the oven for 25 minutes at 180 deg C. Much 'toastier' than steaming and closer to the texture of the bulghur wheat it is replacing.
  2. Meanwhile make up the dressing. Mix the minced garlic with the lemon juice, spices and salt. Do not add the oil at this stage as the oil sticks to the spices, and the flavours develop better this way. Set aside.
  3. When the cauliflower is cold, combine in a large bowl with the cucumber, tomato, and herb leaves. Combine the olive oil with the dressing and toss with the salad.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/cauliflower-tabbouleh/