Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste plus a boost of protein, calcium and iron!
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Total time
10 minutes
Cuisine
Mediterranean
Meal
- lunches
- sides-light-meals-and-salads
Servings
4-6
Ingredients
Cauli couscous
- 500g/1lb 2oz cauliflower (or buy pre-chopped cauliflower rice for speed)
Tabbouleh salad mix
- 75g/3oz fresh parsley, finely chopped
- 20g/¾oz fresh mint, finely chopped
- 1 red onion, finely chopped
- 15 cherry tomatoes, quartered
- ¼ cucumber, finely diced
- 10-12 kalamata olives (or any pitted olives of your choice)
- 3 tbsp olive oil
- Juice 1½ lemons
- Drizzle of syrup eg agave or maple etc
- Salt and pepper, to taste
Optional: sprinkle a handful of pomegranate seeds over the top
Instructions
- Wash the cauliflower and roughly chop into chunks. Place in a food processor and use the pulse function until you have coarse grains, about the size of couscous. Don’t overblend!
- 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 tablespoons of olive oil and lemon juice. Season with salt to taste, add more lemon juice if desired and serve chilled. Sprinkle on the pomegranate seeds, if using.
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