Recipes

BEN'S CAULIFLOWER TABBOULEH

INGREDIENTS:

1 medium to large head of cauliflower

1 cup fresh flat-leaf parsley leaves, chopped

1/2 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:

1/2 teaspoon ground cumin (dry roasted)

1/2 teaspoon ground coriander (dry roasted)

1/4 cup fresh lemon juice

1/4 cup olive oil

1 clove garlic, crushed

1/4 tsp black pepper

1/2 to 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 frying pan, gently roast the cumin & coriander (without any oil) until fragrant.

Combine in a jar or blend together all the dressing ingredients & add this to the cauliflower

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

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