Recipes

WARREN'S CAULIFLOWER TABBOULEH

INGREDIENTS:

1 medium to large head of cauliflower

1 cup fresh flat-leaf parsley leaves, chopped

½ cup packed fresh mint leaves, chopped

1 cup cherry tomatoes, quartered or halved (depending on size)

1 cup cucumber, de-seeded peeled & chopped

1 red or yellow capsicum finely chopped

Dressing blended together:

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

1 clove garlic crushed

½ teaspoon ground cumin (dry roasted)

½ teaspoon ground coriander (dry roasted)

¼ teaspoon black pepper

½-1 teaspoon salt
 

DIRECTIONS:

Cut the cauliflower to remove the stem & then chop into pieces small enough to fit into your food processor.

 

Place the cauliflower in food processor & pulse until the cauliflower pieces turn into “cauliflower rice”. 

You may have to do this in batches, depending on how large your processor is.

Transfer blended cauliflower to a large mixing bowl.
 

Add the rest of the prepared vegetables & herbs to the cauliflower rice.

In a small fry pan, gently roast the cumin & coriander (without any oil) until fragrant.

Combine in a jar or blend together the dressing ingredients & add this to the cauliflower tabbouleh mix. 

Season with extra salt, pepper & lemon juice to get the desired flavour.

 

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