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.
Optional extras / notes
Serves 8 as a side salad, 4 as a bigger dish
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