Cauliflower Tabbouleh

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
2 spoon difficulty rating

10 minutes

Serves 8 as a side salad, 4 as a bigger dish

Serves: 4-8

3.25
Average: 3.3 (4 votes)
Cauliflower Tabbouleh

Chava Eichner says: '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 could also be bulked up with cooked whole lentils, flageolet beans or chickpeas - adding a boost of protein, calcium and iron at the same time! 

Thanks to Chava for the recipe and photo http://www.flavourphotos.com/ 

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

 

Method: 

1.    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.

2.    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.)

3.    Chop herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.

4.    Stir in the cauliflower, the 3 tbsp of olive oil and lemon juice. Season with salt to taste and serve chilled. 

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