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.
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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
- 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).
- 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.
- Chop herbs finely and place in a serving bowl, together with the chopped onion, cherry tomatoes, cucumber pieces and olives (if using).
- Stir in cauli – raw or cooked – plus the remaining olive oil and lemon juice. (Reduce oil if you want a low-fat dish).
- Season to taste with salt and serve chilled.
Optional extras / notes
Serves 8 as a side salad, 4 as a bigger dish
Keywords
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