Cauliflower & Green Herb Tabbouleh with Lemon & Olive Oil Dressing
Accompaniment
Food
Main Courses
Starters
Dairy-free
Gluten-free
Vegan
Vegetarian
This fresh, light and gluten-free recipe is very adaptable and can be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste plus a boost of protein, […]
4-6 Servings
Ingredients
500g cauliflower, washed & roughly chopped
75g fresh parsley, finely chopped
20g fresh mint, finely chopped
1 red onion, finely chopped
15 cherry tomatoes, quartered
¼ cucumber, chopped
10-12 kalamata or other olives, pitted (optional)
3 tbsp olive oil
1½ lemons, juiced
Sea salt
Pinch sugar or drizzle agave
Pomegranate seeds
Method
- Place the cauliflower in a food processor and pulse until you have coarse grains, about the size of couscous. Don’t over blend
- Place the herbs in a serving bowl with the onion, tomatoes, cucumber and olives. Stir in the cauliflower, olive oil and lemon juice. Season with salt to taste
- Serve chilled. Add more lemon juice if desired, sprinkle with pomegranate seeds and serve with dairy-free yoghurt and flat bread
