Recipes

Zesty cauliflower tabbouleh

An easy-to-make salad that keeps well and is as good for you as it looks!

April 2, 2020 14:30
Victoria Prever cauliflower tabbouleh Jewish Chronicle

ByVictoria Prever

1 min read

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. 
  • Separate the cauliflower into florets and cut the bits of stalk into floret-sized chunks. Blitz them in on a food processor or the largest holes on a box grater until rice-like in texture. 
  • You can eat this raw, but I prefer to cook them a little. Tip into a large bowl and mix with 1 tsp oil and ½ tsp salt. You can now either microwave or bake the cauliflower grains. 
  • To microwave: cover with cling film and microwave on high for 3 minutes. 
  • To roast: spread on a rimmed baking tray and bake at 180°C for 15 minutes. 
  • Cool by spreading the cooked cauliflower on a rimmed baking sheet or large plate.
  • Roughly chop the herbs and slice the spring onions at a diagonal angle then tip them into a large mixing bowl. 
  • Add the cooled cauliflower cucumber, tomatoes and pomegranate seeds plus the lemon zest, lemon juice, and 3 tbsp of oil. 
  • Gently toss to coat. Taste and season with additional salt, lemon juice or oil as required.

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