Middle Eastern Caulifower Tabbouleh
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Middle Eastern Cauliflower Tabbouleh
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 small head cauliflower or ½ large cauliflower
- 100g parsley leaves and tender stems, very finely chopped (a good couple of handfuls)
- Handful of mint leaves, very finely chopped
- 1 bunch chopped scallions
- 4-6 finely chopped ripe tomatoes
- ½ cucumber, finely diced
- 1/2 tsp salt
- Juice of a lemon
- 6 TBSP good quality olive oil
Instructions
- Cut the cauliflower into florets and place them in a food processor. Pulse until they are broken down. Don’t be afraid that you’ll over-process the cauliflower – you want it to be as small as regular couscous and definitely much smaller than cauliflower rice. You could also chop the cauliflower with a sharp knife – just be patient and make sure it’s very finely and evenly chopped.
- Add the parsley, mint and scallions to the bowl with the cauliflower couscous. Be as generous with the fresh herbs as you like.
- Add the chopped tomatoes and cucumber to the bowl. Add the lemon juice and extra virgin olive oil and check seasoning. Leave the salad to sit for approximately 10-15 minutes before serving. You can make ahead of time and keep in a covered container in the fridge.
Notes
A light, refreshing take on a Middle Eastern salad classic. Cauliflower makes a fantastic alternative to couscous in this recipe. This salad tastes amazing and is packed with fibre, vitamins and minerals. Win-win!
This salad can be made the day before and will keep for left-over lunch the next day. Serve with roast chicken, grilled chicken skewers, pan-fried salmon or chargrilled aubergine steaks.
Cuisine
Middle Eastern
June 1, 2022
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