Cauliflower Tabouleh

Cauliflower tabouleh is gluten-free and uses cauliflower instead of bulgar wheat. Light and delicious!

·         1 cauliflower

·         Juice of 2 lemon

·         1 ½ tsp sea salt of Himalayan salt

·         5 spring onions, finely sliced

·         30g parsley, stalks removed and finely chopped

·         20g Dill, stalks removed and finely chopped

·         20g mint, finely chopped

·         2 cloves garlic, crushed

·         5 tbsp extra virgin olive oil

·         Pinch of allspice or mixed spice

·         Pinch of chili flakes

·         Black pepper to taste

·         100g pomegranates

·         Small handful of toasted pistachios, roughly chopped – optional

·         2-4 tomatoes – cubed

·         ½ cucumber – cubed

1.      Hold the whole cauliflower by the stalk and grate the florets and small stalks on a the largest holes of a box grater. You can also pulse the florets and small stalks in a food processor, but you have to careful not to overwork it because it will get mushy.

2.      Transfer into a bowl and add the lemon juice and salt and let it marinate for 10-20 minutes.

3.      Add the rest of the ingredients if you serve the salad immediately. If you serve it the next day, leave out the tomato and cucumber and add them the following day to the salad.

4.      Best eaten in 1-2 days, but keeps for 3 days.

 Serves 6-10

 Tip – You can also cut the cauliflower in quarters and follow the same process. Some florets might get loose and you have to grate them separately.