Cook: 15 minutes

Serves: 6

The cauliflower ‘grains’ can be made a few days ahead, cooled and stored in an airtight box in the refrigerator. If you want some crunch, add a handful of toasted almonds or seeds. It's worth making a double batch to use over a few days.

Ingredients

Name: Zesty cauliflower tabbouleh
Prep time: 25 min
Cook time: 15 min
Yield: 6
Ingredients: 1 medium head of cauliflower 5 tbsp extra-virgin olive oil, divided 1 tsp (or more) salt, Small bunch of flat-leaf parsley leaves with tender stems Small bunch of mint leaves 2 spring onions, sliced 1 garlic clove, coarsely chopped 1 tsp finely grated lemon zest 3 tbsp fresh lemon juice (about 1 lemon’s worth) ½ medium cucumber (about 20cm long), seeded and sliced 2mm cut into 1/4” pieces 10 cherry tomatoes, quartered Seeds of one pomegranate - optional

1 medium head of cauliflower

5 tbsp extra-virgin olive oil, divided

1 tsp (or more) salt,

Small bunch of flat-leaf parsley leaves with tender stems

Small bunch of mint leaves

2 spring onions, sliced

1 garlic clove, coarsely chopped

1 tsp finely grated lemon zest

3 tbsp fresh lemon juice (about 1 lemon’s worth)

½ medium cucumber (about 20cm long), seeded and sliced 2mm cut into 1/4” pieces

10 cherry tomatoes, quartered

Seeds of one pomegranate - optional