Cauliflower Tabbouleh

One of Chava Eichner’s Flavour Photos recipes made for the Vegan Recipe Club (issue 59) – this is a brilliant and simple way to use cauliflower. It’s also a wonderful alternative to traditional tabbouleh as it’s gluten and wheat-free!

Note – this can be made completely raw or cooked. You choose.
If you want a low-fat/diabetic-friendly dish, reduce the oil by at least half.

Gluten free
Wheat free
Quick meal
Low fat, low sugar
Cheap
Kids recipe
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Total time

15 minutes

Cuisine

Mediterranean

Meal

  • lunches
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

04-Aug

Ingredients

  • 500g cauliflower or romesco
  • 1 tbsp water
  • 1 tbsp olive oil
  • 50-75g fresh parsley, any type
  • 20g fresh mint
  • 1 red onion, finely chopped
  • 15 cherry tomatoes, quartered
  • ¼ cucumber, diced small
  • 10-12 kalamata or other black olives (optional)
  • 3 tbsp olive oil
  • Juice of 1½ lemons
  • Sea salt
  • Pinch of sugar or tiny drizzle of agave syrup

Instructions

  1. Wash and roughly cut cauliflower into chunks. Place in a food processor and use the pulse function until you have coarse grains about the size of couscous. (Don’t use the auto function or else it will lose texture).
  2. If you want to cook the cauli, place it into a large saucepan with the 1 tbsp each of olive oil and water. Keep stirring well and gently sauté until tender. Set aside to cool. Otherwise skip to stage 3.
  3. Chop herbs finely and place in a serving bowl, together with the chopped onion, cherry tomatoes, cucumber pieces and olives (if using).
  4. Stir in cauli – raw or cooked – plus the remaining olive oil and lemon juice. (Reduce oil if you want a low-fat dish).
  5. Season to taste with salt and serve chilled.

Optional extras / notes

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

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