Cauliflower tabbouleh

This grain free cauliflower tabouleh is a spin on the traditional middle eastern salad. Packed with fresh mint, parsley, tomatoes, cucumber and olives it’s the perfect side salad. Simple, versatile and full of flavour.

Ingredients

  • 1 large cauliflower blitzed/finely chopped

  • 1 C each mint and parsley (packed tight) blitzed/finely chopped

  • 1 garlic clove crushed

  • Juice of 1 large lemon

  • 1/3 C olive oil

  • Salt and pepper to taste

  • 1 red onion diced

  • 1 cucumber cut into small chunks

  • 3 tomatoes cut into small chunks

  • 1/2 C olives, diced

Directions

A food processor is the easiest way to prepare this salad but if you don’t have one a large kitchen knife is fine. Cut the cauliflower into similar sized florets and pulse in batches until it resembles large couscous, don’t pulse too much or it will turn mushy. Transfer into a large bowl.

Pulse the herb leaves together and add to the cauliflower. Chop the onion and then pulse, add to the cauliflower. Add lemon juice, oil, garlic, salt and pepper, stir and set aside while you prepare the other vegetables.

Prepare the remaining vegetables and add them to the cauliflower. Stir well and set aside in the fridge. The flavours infuse the longer it rests so this is ideal to make ahead of time.

Sarah Xx

DinnerSarah Martelli