Cauliflower Tabbouleh
Tabbouleh (or Tabouli) is a traditional Middle Eastern or North African dish with a wonderfully fresh flavour. It is usually made with a cracked wheat such as bulghur or couscous but this wheat-free version is a lovely alternative. You could use more herbs but I really enjoy the subtle flavour of the dish – however, feel free to vary and experiment with the quantities.
This recipe serves 8
Time: 10 Minutes
Equipment: chopping board, chefs knife, food processor, frying pan, mixing bowl
INGREDIENTS:
Cauli Couscous:
- 500g/1lb 2oz cauliflower
- 1 tbsp water
- 1 tbsp olive oil
Tabbouleh Salad mix:
- 75g/3oz fresh parsley
- 20g/¾oz fresh mint
- 1 red onion, finely chopped
- 15 cherry tomatoes, quartered
- ¼ cucumber, chopped in small pieces
- 10-12 kalamata or other olives, pitted (optional)
- 3 tbsp olive oil
- Juice of 1½ lemons
- Sea salt
- Pinch of sugar or tiny drizzle of agave syrup
METHOD:
Wash and roughly cut cauliflower into chunks. Place them in a food processor and use the pulse function until you have coarse grains, about the size of couscous.
Place the cauli into a large saucepan with the tablespoon of oil and water. Keep stirring well and gently sauté until tender but not too soft – you want to keep a ‘bite’ to it. Set aside to cool. (Alternatively, keep it completely raw if you prefer and omit this step.)
Chop herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.
Stir in the cauliflower, the 3 tbsp of olive oil and lemon juice. Season with salt to taste and serve chilled.