Jewelled Cauliflower Tabbouleh

Jewelled cauliflower tabboulehI have sung the humble cauliflower’s praises a number of times for its uses for creating lower carb meals, from making cauliflower pizza bases to cauliflower feta cakes instead of having toast in the morning. This recipe of jewelled cauliflower tabbouleh is not dissimilar to my cauliflower couscous with beetroot recipe from a while back, but it has had a fresh upgrade! I love the freshness of this warm salad, with huge handfuls of mint, coriander and parsley with scatterings of juicy pomegranate seeds. I served it with my stuffed aubergine rolls and my housemates made some wonderful beetroot houmous and vegan oat cookies for dessert. All in all a very successful Independent Kitchen dinner party!

The recipe is a little vague as I didn’t measure anything. The tip to a great tabbouleh is to go heavy on the herbs – after all it is a herb salad. Don’t worry about adding the stalks of the herbs, it all adds flavour. If you follow a raw diet you can leave out cooking the cauliflower, but it does help give it more of a bulgar wheat/ couscous texture.

Jewelled cauliflower tabbouleh

Jewelled Cauliflower Tabbouleh

Serves 4. Prep time 10 minutes. Cooking time 10 minutes.

  • 1 small Cauliflower
  • Large bunch of fresh Parsley, Mint and Coriander
  • 4 Tomatoes
  • 1 small Red Onion
  • 1 Garlic Clove
  • 1 Lemon
  • 3 tbsp Olive Oil
  • Sea Salt
  • 80g/ ½ Pomegranate arils
  1. In a blender, blitz the cauliflower so it has the consistency of bulgar wheat or rice. Do not over blend, it will go mushy. Do this in batches if you need to.
  2. In a frying pan, heat 1 tbsp oil and add the cauliflower, along with a good pinch of sea salt. Cook for 7-8 minutes, stirring occasionally until the cauliflower has lost some of its moisture. Add to a serving bowl and set aside.
  3. Meanwhile, finely dice the red onion, tomatoes, parsley, mint and coriander, crush the garlic and add everything to the cauliflower.
  4. In a small bowl juice the lemon and mix the remaining 2tbsp olive oil in together, with a pinch of salt. Pour over the tabbouleh.
  5. Finally, add the pomegranate arils, check the seasoning, toss and serve.

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